Ingredients (8)
- 1 (6-ounce) slab bacon
- 2 cups ciabatta or other country-style bread (such as sourdough batard), large dice
- 6 ounces spinach, torn into bite-size pieces (about 5 cups)
- 1 pound heirloom tomatoes, large dice
- 2 medium shallots, sliced into 1/4-inch rounds
- 1 teaspoon kosher salt, plus more for seasoning the croutons
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
Nutritional Information
- Calories209
- Fat12.15g
- Saturated fat3.96g
- Trans fat0.04g
- Carbs17.96g
- Fiber2.91g
- Sugar5.87g
- Protein7.57g
- Cholesterol18.71mg
- Sodium403.49mg
- Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Cook Bacon
Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.
To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.
To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.
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Tip
How to Store Bacon
Pre-packaged bacon has an impressive shelf life, but not once it’s opened. While it’s best to freeze uncooked bacon, the slices can be tightly wrapped in aluminum foil and stored in a ziploc bag for up to a week. The same storage technique should also be applied to fresh bacon purchased directly from the butcher.
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Tip
How to Freeze Bacon
Bacon actually holds up quite well in the freezer, though its peak flavor quality will only last one to two months. To freeze, you may keep the bacon in its original packaging, but wrap around it with another layer of aluminum foil, plastic wrap, or freezer paper. Just be sure to keep your freezer at a consistent zero degrees for optimal freezing results.
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Tip
How to Freeze Pork
Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Tip
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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Tip
How to Store Pork
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Growing up in Iowa meant corn on the cob and BLT sandwiches come dinnertime. For this delicious adaptation of a BLT, we chopped up the sandwich and added some crisp croutons, for a salad substantial enough to call dinner.
This recipe was featured as part of our Tomatoes! photo gallery.
Instructions
- 1Place bacon in the freezer for at least 5 minutes to firm up (this will make it easier to cut).
- 2Heat a large frying pan or cast iron skillet over medium heat. Remove bacon from the freezer and cut into 1/2-inch slices. Cut each slice into lardons (1/2-inch-by-1-1/2-inch pieces). Line a plate with several layers of paper towels; set aside.
- 3Add lardons to the pan and cook, stirring rarely, until browned and most of the fat has been rendered, about 10 minutes. Remove with a slotted spoon to the paper-towel-lined plate and let cool.
- 4Remove 1/2 of the bacon fat to a heatproof bowl and reserve. Return the pan to medium heat, add bread, and toss to coat in bacon fat. Cook, stirring frequently, until bread is toasted and lightly browned but not hard to the touch, about 5 minutes. Transfer to the paper-towel-lined plate with the bacon and season croutons with salt.
- 5In a large bowl, toss together bacon, croutons, spinach, and tomatoes; set aside.
- 6Return the pan to medium heat and add reserved bacon fat. Add shallots, salt, and pepper and sauté until shallots are just tender, about 2 minutes. Stir in vinegar, scraping the bottom of the pan with a spatula to incorporate any browned bits into the dressing. Remove from heat and drizzle dressing over salad, toss to combine, and season with more salt and pepper as necessary.
Beverage pairing: Qupé Bien Nacido Vineyard “Y” Block Chardonnay, California. This savory salad could work with any number of peppy white wines or even a light, high-acid red. But its origins in comfort food suggest a nice pairing would be a “comfort wine” such as Chardonnay. Bob Lindquist, who makes this Chardonnay, is most famous as a producer of Rhône-like California Syrah. But whether he’s making red or white, it’s his taste for a balanced, unadorned, highly expressive style that makes his wines stand out.
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