Brunch doesn’t need to have a salad, but ours did, and it was fabulous! We got the idea from our anniversary dinner at Michael’s Genuine Food and Drink in Miami – we had a similar salad there, and it was fantastic. So, I thought – I can do this at home! Since bacon seemed like a great idea for brunch, it seemed like the logical choice for a salad. And it was a huge hit at brunch – everyone loved it!
Adapted from Michael’s Genuine Food & Drink restaurant
Mixed lettuces (green leaf, red leaf, arugula, frisee – whatever you like!)
1 slice bacon (cooked) per serving
fresh slices of heirloom tomato
chunk of blue cheese
chunk of parmesan crisp
vinaigrette dressing – either homemade or store-bought
Place lettuces on a plate (can dress lettuces with the vinaigrette or let your guests dress the salad themselves). Top with tomato slices, a piece of bacon, and the blue cheese chunk and parmesan crisp.
Vinaigrette Dressing (the recipe we used)
From Martha Stewart Living, June 2012
Makes enough for 10-12 salads
2 Tbsp minced shallot
2 Tbsp white wine vinegar
2 tsp Dijon mustard
1/4 tsp coarse salt
1/2 cup extra-virgin olive oil (use the best you have – you will taste it!)
1. Combine shallot, vinegar, mustard, and salt; let stand 15 minutes.
2. Add oil in a steady trickle, whisking constantly, until emulsified. Whisk in remaining oil in a steady stream. (To store, refrigerate, covered, up to one week).