Good to eat with your hands, slightly messy, but overall– worth it out back on the patio grilling steaks with friends. Just keep the paper towels and napkins handy, steady pace… !
BLT Wedges ~
~ FN ~
Cut 1 head of lettuce into wedges…
Cook 4 slices of thick-cut bacon in the skillet. Either dice bacon beforehand or tear strips into pieces after they have been cooked and cooled enough to do so.
Combine 3 tablespoons of tomato paste, 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 tablespoon of a minced shallot, 1 tablespoon chopped fresh tarragon, 1/2 teaspoon sugar, and 1 tablespoon of the bacon drippings into a medium bowl and whisk well.
Add 1/2 cup extra-virgin olive oil in a slow steady stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt & pepper.
Drizzle with the dressing, top with the bacon and 1 cup of quartered cherry tomatoes.
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