Shelly's Recipe

CHICAGO BACON SALAD

Category: Salads - Poultry

8 to 10 thick slices bacon, cut into 1 inch pieces
4 slices day-old white bread, cut into 1 inch squares

Dressing:

4 cloves garlic, minced or pressed
1/3 cup balsamic vinegar
2 tbsp fresh lemon juice
11/2 tbsp herb or Dijon-style mustard
1 tbsp minced chives
2 tsp dried tarragon leaves
1/2 cup olive oil
1/2 cup corn oil or salad oil


Greens:

Torn salad greens, a combination of lettuces and spinach
3/4 cup crumbled blue cheese

Fry bacon in a medium-sized skillet until crisp. Drain paper towels. Reserve the fat. Add bread. Sauté slowly until crisp and browned.

For dressing, whisk garlic, vinegar, lemon juice and mustard together in mixing bowl. Add the herbs. Gradually whisk in the oils. Season to taste with salt and pepper. Combine salad greens, bacon, croutons and blue cheese in a salad bowl. Add the dressing to taste. Toss. Serve immediately. Or serve dressing separately.