By LINDA GIUCA, Special To The Courant
The Hartford Courant
September 26, 2013
The produce choices at farmers' markets are beginning to shift, reflecting the change of seasons. Soon, root vegetables, potatoes, winter squash and pumpkins will replace tomatoes and sweet corn.
While cherry tomatoes are still native and sweet, consider this take on the BLT. We've skipped the white bread and fashioned the ingredients into a salad. This recipe, however, will work well throughout the winter. While they may not be locally grown, the grape tomatoes trucked into supermarkets from warmer climates are usually pretty sweet.
>>6 strips thick-cut bacon cooked, drained and chopped
>>4 cups cherry or grape tomatoes, cut in half
>>1 cup croutons
>>1/4 cup small diced red onion
>>12 basil leaves, thinly sliced
>>2 tablespoons balsamic vinegar
>>2 teaspoon extra virgin olive oil
>>1/2 teaspoon kosher salt
>>1/4 teaspoon sugar
>>Couple of grinds of fresh ground black pepper
>>1 head romaine, shredded
Put the chopped cooked bacon, tomato halves, croutons, onion and basil in a medium mixing bowl and mix well. Add the vinegar, olive oil, kosher salt, sugar and a couple of grinds of black pepper, and toss salad until well coating with dressing. Taste and adjust seasoning with salt and sugar, if needed. Serve over shredded romaine. Serves 4 as an appetizer or 2 as an entrée.
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