Tomato salad with bacon, blue cheese and basil
Discover the irresistible flavors of a tomato salad with crispy bacon, tangy blue cheese, and fresh basil leaves. A perfect balance of savory, salty, and herbal notes.
Ingredients:
- 1/2 cup walnuts
- 1 tablespoon very finely chopped shallot
- 1 1/2 teaspoons Dijon mustard
- 3 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 110g blue cheese, crumbled
- 2 romaine hearts, quartered lengthwise and thinly sliced crosswise
- 1/2 fennel bulb, cored and finely chopped
- 2 carrots, finely chopped
- 1/2 seedless cucumber, seeded and cut into 1/2-inch dice
- 1 Fuji apple, cut into 1/2-inch dice
- 1 Hass avocado, cut into 1/2-inch dice
- 2 tablespoons thinly shredded basil leaves
Instructions:
- Heat up the oven to 350°. Place the walnuts on a pie plate and bake them for around 10 minutes until they turn golden. Allow them to cool down, then roughly chop them.
- In a big bowl, mix the shallot with the Dijon mustard and sherry vinegar and season well with salt and pepper. Pour in the olive oil, and mix until the mixture is smooth. Stir in half of the blue cheese until the dressing becomes creamy. Add the lettuce, fennel, carrots, cucumber, apple, avocado, basil, and walnuts and season with salt and pepper. Mix the salad thoroughly to cover with the dressing. Sprinkle the remaining blue cheese on top and serve immediately.
Summary:
- Calories: 1194 kcal
- Fat: 92 g
- Protein: 43 g
- Carbs: 60 g
- Potassium: 3760 mg
- Magnesium: 201 mg