Time: 25 min.
Complexity: easily
Servings: 6

Iceberg lettuce with tomatoes and bacon - a detailed recipe.

Ingredients:

• 1 head iceberg lettuce, cut into six pieces
• 1 cup cherry tomatoes, each cut into quarters
• 4 thick slices bacon, diced
• 3 tablespoons tomato paste
• 2 tbsp white wine vinegar
• 2 tbsp sour cream
• 1 tbsp. l. chopped shallots
• 1 tbsp chopped fresh tarragon
• 1/2 teaspoon sugar
• 1/3 cup olive oil
• Coarse salt and freshly ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

iceberg lettuce, cherry tomatoes, tomato paste, bacon, wine vinegar, sour cream, shallots, tarragon

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Preparation:

Step 1
• Fry the bacon in a skillet over medium heat for 10 minutes, until crisp. Transfer to a plate lined with paper towels. Pour the rendered fat into a separate container.
Step 2
• Prepare the dressing: In a bowl, combine the tomato paste, vinegar, sour cream, shallots, tarragon, sugar, and 1 tablespoon of rendered fat. Whisking constantly, slowly pour in the olive oil and mix until smooth. Dilute the dressing with 2-3 tablespoons of water. Add salt and pepper to taste.
Step 3
• Place iceberg lettuce pieces on a plate and drizzle with dressing.
  
  Place tomatoes on top and sprinkle with crumbled bacon.

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