2 tablespoons finely chopped fresh basil, plus small whole leaves for garnish
1/4 teaspoon salt
Pinch of freshly ground pepper
2 medium tomatoes—cored, seeded and coarsely chopped
8 thick slices bacon, cut crosswise into 3/4-inch strips
2 large bunches of arugula, thick stems discarded
Pan-Roasted Garlic Potatoes
1/4 cup finely chopped Vidalia or other sweet onion
1/2 cup crumbled blue cheese
How to Make It
Combine the oil, vinegar, chopped basil, salt and pepper. Toss 1 tablespoon of the dressing with the tomatoes. In a skillet, cook the bacon until crisp. Drain on paper towels.
Toss the arugula with the remaining dressing and arrange on 4 large plates. Scatter the bacon and potatoes over the arugula and sprinkle the onion and blue cheese on top. Scatter the marinated tomatoes and basil leaves over the salad and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.