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Salads

Butter lettuce salad with melted tomatoes and bacon-shallot vinaigrette

Butter lettuce salad with melted tomatoes and bacon-shallot vinaigrette
Los Angeles Times

Maybe they'd had just one too many plates of mizuna or mesclun, but sometime last summer, chefs began putting butter lettuce on restaurant menus as if they'd just discovered the stuff. Now it seems that every restaurant in town has ... Read more

Total time: 45 minutes | Serves 4

Shallot confit

  • 6 shallots, peeled and diced
  • 1/2 cup olive oil
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon kosher salt

Step 1Place the shallots, olive oil, thyme and salt in a small, heavy saucepan. Cook over low heat until the shallots are golden and caramelized, about 20 minutes. Remove from the heat and reserve.

Bacon-shallot vinaigrette

  • 4 slices bacon
  • 1/2 cup shallot confit
  • 4 tablespoons Dijon mustard
  • 1 cup sherry vinegar
  • 2 garlic cloves, minced
  • 1 cup extra virgin olive oil
  • 1 tablespoon sugar

Step 1In a large saute pan, cook the bacon over low heat until crisp; drain on paper towels.

Step 2Crumble the bacon into a large, metal bowl. Add the shallot confit, mustard, vinegar, garlic, olive oil and sugar and whisk to combine.

Melted tomatoes

  • 4 Roma tomatoes, cut in half lengthwise
  • 1/4 cup olive oil
  • 2 crushed garlic cloves
  • 2 sprigs fresh thyme

Step 1Heat the oven to 450 degrees. In a medium bowl, gently mix the tomato halves, olive oil, garlic and thyme to coat the tomatoes.

Step 2Place the coated tomato halves face down on a baking sheet. Cook until the skin is blistered, about 15 minutes.

Step 3Cool, peel and reserve.

Salad and assembly

  • 2 heads butter lettuce, trimmed and separated into leaves
  • 1 recipe bacon-shallot vinaigrette, divided
  • 1 recipe melted tomatoes
  • 2 eggs, hard-boiled and shaved, whites and yolk separately

Step 1Wash and dry the lettuce. In a large bowl, toss the leaves with a small amount of the vinaigrette. Reserve the rest.

Step 2Divide the dressed lettuce among 4 plates. Arrange equal portions of melted tomatoes over each salad. Crumble the shaved egg over each. Drizzle the remaining vinaigrette around the edges of the plates. Serve immediately.

Note: From chef Ben Ford of Ford's Filling Station in Culver City. To shave the eggs, divide hard-boiled eggs into whites and yolks, then use a grater to finely grate them. Set aside individually.

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