from Paul Rogalski, Rouge Restaurant, Bistro Rouge
The key to making this dish a knockout starts with great tomatoes. Choose ripe but still firm ones for best results.
2 bacon strips
1/3 c. grapeseed oil
1/3 c. sherry wine vinegar
1-1/2 T. Dijon mustard
salt and fresh-cracked black pepper, to taste
6 ripe tomatoes, about one per person. I like to have both red and yellow for the prettiest salad
flavoured oils, like chive oil, for garnish
crispy bacon slices and microgreens or other greens, like basil or arugula, for garnish
Sauté the bacon until browned and the fat has rendered. Roughly chop the bacon and place it and the rendered fat in a blender with the grapeseed oil, vinegar and mustard. Blend at a low speed to begin with, then increase speed until the vinaigrette is smooth. Season to taste with salt and pepper.
Cut the tomatoes into slices or wedges and gently toss with the vinaigrette. Season again to taste. Arrange the tomatoes on 6 salad plates and garnish with crispy bacon and flavoured oil, if desired. Greens add another touch of colour to this salad. Serves 6.