Iceberg salad with tomatoes and bacon – a detailed recipe cooking. 
Photo of the dish:Johnny Valiant Time: 25 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 head of iceberg lettuce, cut into six pieces
- 1 tbsp. cherry tomatoes, cut each into four parts
- 4 thick slices of bacon, diced
- 3 tbsp. l tomato paste
- 2 tbsp. l white wine vinegar
- 2 tbsp. l sour cream
- 1 tbsp. l chopped shallots – shallots
- 1 tbsp. l chopped fresh tarragon
- 1/2 tsp Sahara
- 1/3 Art. olive oil
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: iceberg salad, cherry tomatoes, tomato paste, bacon, wine vinegar, sour cream, shallots, tarragon
Recipe preparation:
- Fry the bacon in a pan at medium temperature for 10 min., until crisp. Transfer to a lined dish paper towels. Pour the melted fat into a separate capacity.
- Prepare dressing: mix tomato paste in a bowl, vinegar, sour cream, shallots, tarragon, sugar and 1 tbsp. l melted fat. Constantly whisking with a whisk, slowly pour olive oil, mix until smooth. Dilute refueling 2 – 3 tbsp. l water. Add salt and pepper to taste.
- Put pieces of iceberg salad on a dish and pour dressing. Put tomatoes on top and sprinkle with crumbled bacon.
