In case you haven’t noticed, tomatoes are really good right now. In fact, I feel like in the last few weeks, I’ve spent an astonishing amount of time listening to people talk about how tremendous the tomatoes are. If I myself wasn’t infatuated with delicious food or working at wonderful restaurant that focused on farm-fresh produce, this might be weird. But the truth is they’re worth talking about and more importantly worth eating. As much as I always encourage farmer’s market shopping, I have to admit that the super sweet and flavorful tomatoes I used for this salad were organic heirlooms I purchased from Trader Joe’s. So don’t be intimidated if you don’t have time to make it to local famer’s market.
- 1/6 lb sliced Applewood smoked bacon, (about 3 slices)
- 1/4 cup red onion, thinly sliced
- 1 lb assorted color and sized heirloom tomatoes , cut into 1/4- to 1/3-inch-thick slices
- 1 oz blue cheese (preferably French such as Bleu d’Auvergne), crumbled
- 1 small head of romaine lettuce, washed and dried
- 3 tablespoons olive oil
- 1 tablespoons white balsamic vinegar
- 2 anchovies, minced or 1 teaspoon anchovy paste
- 1/2 oz blue cheese (preferably French such as Bleu d’Auvergne), crumbled
- ½ tsp freshly ground black pepper
Cook bacon in a skillet over moderate heat until crisp, then transfer to paper towels to drain.
In small bowl, whisk together vinegar, anchovies and blue cheese until combined. Gradually whisk in oil until blended. Add pepper to taste.
Crumble bacon or slice into ½ inch strips. Arrange romaine leaves on plates and top with larger tomato slices, stacking slices vertically. Sprinkle cheese, smaller tomato slices, bacon and red onion over and around the stacked tomatoes. Spoon some of the dressing over and around the salad and season with salt and pepper if desired.