COOK:
10 minutes
PREP:
40 minutes
YIELD:
4 servings
Ingredients
- Salad Ingredients:
- ½ red onion, thinly sliced
- 6 very ripe tomatoes (about 2 pounds)
- 2½ cups baby arugula
- ⅓ cup tarragon leaves
- Dressing Ingredients:
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ¼ teaspoon kosher salt
- ⅛ teaspoon fresh black pepper
- 6 pieces thick-cut bacon, cut into ½-inch pieces
- 1 large shallot, halved and sliced
- 3 tablespoons olive oil
Directions
- Place the red onion into a small nonreactive bowl and cover onions with cold water. Allow to sit at room temperature for about 30 minutes, then drain. This will mellow the taste of the onion. Cut tomatoes in half and then cut each half into 3 wedges. Toss the tomatoes, red onion, arugula and tarragon in a bowl and then place in a shallow serving dish. Set aside.
- In a small bowl, whisk together the Dijon mustard, apple cider vinegar, salt and pepper. Set aside.
- Cook the bacon in a skillet over medium heat until crispy, about 8 minutes, and transfer to a paper towel-lined plate. Discard all but 2 tablespoons of bacon fat and return to medium-low heat. (If your pan is smoking, turn the heat off to let it cool for at least 5 minutes or the shallots will burn). Add the shallot and sauté, stirring a few times, just until they soften, but don’t brown, about 2 minutes.
- Add the shallots with the bacon fat to the dressing bowl and whisk in the olive oil. Stir in the cooked bacon pieces and pour dressing over the tomato salad. Serve with squares of Lemon Zest Focaccia for sopping up the dressing at the bottom of the platter.
