Tomato Salad With Cheese Crisps Recipes

TOMATO CAESAR SALAD WITH BACON-PARMESAN CRISPS

Steps:

• Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat, turning, until very crisp. Drain on paper towels until cool, then finely chop.
• Stir the bacon, 1/2 cup parmigiano-reggiano and the flour in a small bowl. Line a baking sheet with a silicone mat or parchment paper. Divide the bacon-cheese mixture into 4 mounds on the baking sheet and flatten each one into about a 3 1/2-inch round. Bake until golden brown and the cheese melts, about 7 minutes. Let cool on the baking sheet 5 minutes, then carefully transfer to a rack using a thin spatula and let cool completely.
• Make the dressing: Whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and the remaining 3 tablespoons cheese in a small bowl.
• Arrange the tomatoes on a platter, sprinkling each layer with salt, pepper and some of the dressing. Scatter the watercress on top and drizzle with olive oil. Break the bacon-parmesan crisps into bite-size pieces and add to the salad.

TOMATO SALAD WITH CHEESE CRISPS

Steps:

• Peheat the oven to 400 degrees F. Toss the bread with 2 tablespoons olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly.
• Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread
• cubes and toss to coat. Set aside while you make the crisps.
• Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.

TOMATO SALAD WITH PANCETTA CRISPS

Steps:

• Preheat the oven to 350 degrees F.
• Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven, let cool, then crumble.
• Whisk together the vinegar, oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
• Combine the tomatoes, cucumbers and onions in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper.
• Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.

CRISP ROMAINE AND TOMATO SALAD

Steps:

• To make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.
• In a large bowl, combine the lettuce, bell pepper, and tomatoes. Add the dressing and toss to combine.

CHEESE AND TOMATO SALAD

Steps:

• Cut tomatoes in half crosswise and gently squeeze out seeds. Cut seeded tomatoes into 1-inch pieces. Place chopped onion in a sieve and wash under cold water to remove some of the sulfuric acid compound, which tends to make the onions discolor and is strong-smelling and irritating to the eyes. Drain thoroughly.
• In a bowl, combine all the ingredients, stirring well. Serve immediately or cover and refrigerate until needed. An hour or so before serving, remove from the refrigerator so the salad is cool, not cold, when eaten. Serve with a crunchy French bread.

HEIRLOOM TOMATO SALAD WITH BLUE CHEESE

Steps:

• Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.
• Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.
• Grill bread until golden, about 2 minutes per side. Cut each slice diagonally in half; serve with salad.