Serves 2
with Grape Tomatoes, White Cheddar & Crispy Panko
Your favorite sandwich now comes in loaded salad form: Crisp baby lettuce, juicy tomato, and crisp, smoky bacon—unite! Add in shredded white cheddar and toss it all together with tangy, creamy Dijon-infused blue cheese dressing and a sprinkle of smoky bacon fat-toasted panko breadcrumbs to take this sumptuous salad right over the top!
Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.
Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Discard all but a thin layer of bacon fat from pan.
While bacon cooks, wash and dry produce.
Trim and discard root end from lettuce; chop into bite- size pieces. Halve tomatoes.
In a large bowl, whisk together mustard, vinegar, dressing, and a drizzle of olive oil until smooth.
Return pan with reserved bacon fat to medium-high heat (if pan seems dry, add a drizzle of oil). Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Transfer to a small bowl.
Add lettuce, tomatoes, and half the cheddar to bowl with vinaigrette; toss to coat. Taste and season with salt and pepper if desired.
Divide salad between bowls; garnish with remaining cheddar, chopped bacon, and toasted panko. Serve. Bacon is fully cooked when internal temperature reaches 145°.
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