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Ingredients
4 servings
6bread slices
artisan, halved
2 Tbspextra virgin olive oil
1 tspkosher salt
divided
1 tspblack pepper
freshly ground, divided
6applewood-smoked bacon slices
thick, chopped
1sweet onion
halved and sliced
1garlic clove
½ cupmayonnaise
2 Tbspfresh lemon juice
1 lbassorted heirloom tomatoes
cut into wedges
1 x 5 ozarugula
Instructions
Step 1
Preheat oven to 400°.
Step 2
Drizzle bread with oil; sprinkle with tsp.
Step 3
each salt and pepper.
Step 4
Bake in a single layer in a jelly-roll pan 12 minutes or until golden.
Step 5
Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes or until crisp.
Step 6
Drain on paper towels; reserve 1 Tbsp.
Step 7
drippings in skillet.
Step 8
Sauté onion in hot drippings over medium-low heat 3 to 5 minutes or until tender.
Step 9
Smash garlic to make a paste.
Step 10
Whisk together mayonnaise, lemon juice, garlic paste, and remaining tsp.
Step 11
each salt and pepper.
Step 12
Toss together tomatoes, arugula, bacon, onion, and salt and pepper to taste in a large bowl.
Step 13
Pour mayonnaise mixture over tomato mixture, and toss to coat.
Step 14
Serve immediately.
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