Farmer's Salad with Bacon and Walnuts

This salad often includes such lusty ingredients as smoked duck breast and sautéed chicken gizzard confit. By all means, add these mail-order specialties, available from D'Artagnan (800-327-8246), or try sautéed chicken livers.

Slideshow: Terrific Green Salads

  • Total Time:
  • Servings: 4

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  • 6 ounces lean slab bacon, sliced 1/3 inch thick and cut into 1-inch sticks
  • 2 slices firm white bread, cut into 1/2-inch cubes
  • 1/2 cup coarsely chopped walnuts
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon walnut oil
  • Salt and freshly ground pepper
  • 4 cups mesclun (1/4 pound)
  • 12 cherry tomatoes, halved
  • 1/4 cup minced chives

How to make this recipe

  1. Preheat the oven to 350°. In a medium skillet, cook the bacon over moderately low heat until lightly browned and crisp, about 8 minutes. Drain on paper towels.

  2. Spread the bread cubes and walnuts on 2 baking sheets and bake for about 8 minutes, or until browned and crisp.

  3. In a large salad bowl, whisk the vinegar with the garlic and olive and walnut oils; season with salt and pepper. Add the mesclun, tomatoes and chives and toss to coat. Add the bacon, croutons and walnuts, toss well and serve.

Contributed By Published October 2002

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