Description
Offer a crunchy salad with bacon. The salad is fresh, hearty, spicy. Blends perfectly crisp green salad and roasted bacon. The author of the recipe Alexei Onegin thank you very much.
Ingredients
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Lettuce
100 g
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Bacon
4 piece
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Pine nuts
2 Tbsp
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Cherry tomatoes
6 piece
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Shallots
1 piece
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Vinegar
2 Tbsp
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Allspice
0.5 tsp
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Olive oil
3 Tbsp
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Vinegar
1 Tbsp
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Oregano
0.5 tsp
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Salt
Cooking
Rinse lettuce leaves (better to take crisp varieties –iceberg, Romano) in cold water, dry briefly, and put into the refrigerator: they will become more crispy. In a bowl tear lettuce.
Fry pine nuts on a dry pan until Golden and put aside.
Ribbons of bacon into squares and fry them too until Golden brown. To put the bacon on a paper towel to get rid of excess fat.
Clean the shallots, cut lengthwise into two halves without removing the root-Collum that holds all the layers together, and blanch in boiling water 10 seconds. Quickly burn the slice to dry, but hot pan, pressing to her halves of the bulb, then water it every spoon of balsamic vinegar and mix the contents of the pan to until the vinegar evaporates.
Remove the shallots from the pan, allow to cool.
Cutting off the lower part together with the crown and disassembled into layers, starting from the inside – it's easier to keep the shape of the petals.
Prepare the sauce-dressing. Combine all ingredients and beat with a fork or shake vigorously in a closed jar until smooth.
On lettuce put the bacon, sliced tomato, peanuts, shallot.
Season the salad with sauce and spiced with.
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