In his cute version of the BLT sandwich, Michael Schwartz replaces the mayo with a wedge of blue cheese. He cures his own bacon, but the salad is delicious with any good artisanal bacon. "They can never be too thick," he says.
Terrific Green Salads
8 thick slices of bacon (4 ounces)
2 tablespoons minced shallot
1 1/2 tablespoons sherry vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 large head of frisée, torn into bite-size pieces (8 cups)
2 pounds assorted tomatoes, large ones sliced or cut into wedges
6 ounces blue cheese, such as Stilton, cut into 4 equal wedges
How to Make It
In a skillet, cook the bacon over moderate heat until crisp. Drain on paper towels. Cut the slices in half crosswise.
In a small bowl, combine the shallot, vinegar and olive oil and season with salt and pepper. In a large bowl, toss the frisée with the vinaigrette; mound on plates. Arrange the bacon, tomatoes and blue cheese around the frisée and serve.
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