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Butter lettuce salad with melted tomatoes and bacon-shallot vinaigrette

Time 45 minutes
Yields Serves 4
Butter lettuce salad with melted tomatoes and bacon-shallot vinaigrette
(Los Angeles Times)

Shallot confit

1

Place 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

1

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

2

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

Melted tomatoes

1

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

2

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

3

Cool, peel and reserve.

Salad and assembly

1

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

2

Divide 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.

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.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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