Recipe - Blt Salad

One fourth cup + One half T olive oil
1 One half tablespoon Balsamic vinegar
2 tablespoon Finely chopped basil + small
whole leaves for garnish
One fourth teaspoon Salt
Pinch freshly ground pepper
2 md Tomatoescored, seeded and
coarsely chopped
8 Thick slices bacon, cut
crosswise into 3/4" strips
2 lg Bunches arugula
Panroasted garlic potatoes*
One fourth cup Finely chopped Vidalia or
other sweet onion
One half cup Crumbled blue cheese

* Pan roasted garlic potato recipe follows

Combine oil, vinegar, chopped basil, salt & pepper. Toss 1 T of the
dressing with the tomatoes. In a skillet, cok 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.

Panroasted garlic potatoes:
2 T olive oil
8 lg unpeeled garlic cloves
1 pound new potatoes, quartered and cut or sliced up crosswise 3/8" thick
1 t kosher salt
One fourth t freshly ground pepper

In a heavy 12in skillet, heat the oil. Add garlic and cook over moderate
heat, stirring occasionally, until golden, anout 5 minutes.

Add the potatoes and sprinkle with the salt and pepper. Cook, stirring
occasionally, until golden brown and tender, about 25 mintues. Serve the
potatoes and garlic warm or at room temperature; remove the garlic skins
before serving if you prefer.

Reprinted from Food and Wine Magazine, Sept. 1996.
Posted to MMRecipes Digest V3 #222

Date: Thu, 15 Aug 1996 22:46:26 0700

From: Julie Bertholf jewel1@ix.netcom.com