With the end of September comes the end of swim lessons and bikini season. After my alumni meet this weekend (where God willing I will not drown) I won’t have to be in a bathing suit till my hypothetical trip to Hawaii in March.
Hypothetical because it’s in planning stages and funds need to be located.
What I’m getting at here is that bye bye bikini seasons means HELLO BACON.
The bacon is back!
It made a strong appearance in this salad last Thursday at dinner for Bonnie and is definitely going to land a spot on tonight’s grown up grilled cheese sandwiches.
The resurgence of bacon also means my friend Blake will start reading the blog again.
Bye bye skinny jeans, hello delicious bacon.
You will need…
1 tablespoon dried ground coriander
2 garlic cloves, coarsely chopped
2 tablespoons Champagne vinegar
¼ teaspoon salt
¼ cup plus 1 tablespoon extra-virgin olive oil
6 large heirloom tomatoes, diced
1 tablespoon chives, finely chopped
1 medium shallot, finely chopped
2 cups arugula
2-3 large pieces of your favorite bacon (mine was maple blueberry from Whole Foods and I highly recommend getting fancy with your bacon)
Start by cooking your bacon over medium low heat in a medium sized skillet until the bacon is browned and crispy.
Chop the bacon into ¼ inch bits and set aside.
In a food processor, combine the coriander, garlic, vinegar and salt. I used a mortar and pestle but only because Lish and Josh had one and I wanted to try it.
It is totally not necessary.
Slowly add in the ¼ cup of olive oil until the dressing is blended.
In a medium bowl, toss the tomatoes with the coriander vinaigrette.
Stir in the chives and shallot.
Use a slotted spoon to spoon the tomatoes onto a large platter.
Take the arugula and toss it with the left over tomato liquid (juices and vinaigrette).
Top the tomatoes with the arugula and bacon bits and serve.
Love and Beer Floats