Green Salad with Bacon and Potatoes
Ensalada Verde con Tocino y Papas
Here's a terrific modern salad from Mexico City made with popular everyday ingredients. A food processor slicing blade can be used to slice the potatoes really thin.
Equipment
- medium dry skillet
Ingrediënten
Makes 4 servings
- ⅓ cup pine nuts
- 6 bacon slices cut crosswise into 1-inch pieces
- 2 small white potatoes sliced very thin (about 1/16 inch)
- 6 cups chopped lettuce such as romaine or iceberg
- ¼ cup coarsely chopped fresh cilantro
- 1 medium tomato finely chopped
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon crumbled cotija or mild feta cheese
- ¼ teaspoon salt or to taste
Instructies
- In a medium dry skillet, toast the pine nuts, stirring, until lightly browned, about 2 minutes.
- Reserve on a plate.
- In the same skillet, cook the bacon over medium heat until crisp and brown on both sides.
- Drain on paper towels, break into small pieces, and reserve.
- Remove all but about 2 teaspoons of the fat from the skillet.
- Place the potato slices in a single layer in the same hot skillet and cook, turning 3 to 4 times, until tender and lightly browned, about 4 to 5 minutes.
- Reserve on a plate.
- Put the lettuce, cilantro, and tomato in a large bowl.
- Add the olive oil, vinegar, cheese, and salt.
- Toss well to coat the lettuce.
- Divide the salad equally among 4 salad plates.
- Arrange the potato slices in a single overlapping line across the center of each salad.
- Scatter the bacon pieces on each side of the potatoes.
- Sprinkle the pine nuts on top.
- Serve at once.
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