Butter Lettuce Salad with Tomato Vinaigrette

March 25, 2014

158

This delicious roasted-tomato vinaigrette is enhanced with blue cheese, which makes the dressing extra-thick and rich. It's a great contrast to the crisp lettuce, salty bacon and spicy pepitas that top the salad.

2 plum tomatoes, halved
2 medium shallots, quartered lengthwise
1/3 cup canola oil, plus more for brushing
1 tablespoon plus 2 teaspoons sherry vinegar
2 teaspoons Dijon mustard
2/3 cup crumbled blue cheese (2 1/2 ounces)
1/3 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground pepper
1/2 cup pumpkin seeds
1 1/2 teaspoons pure chile powder, preferably guajillo
1/4 pound slab bacon, cut into 1/4-inch dice
2 medium heads butter lettuce, quartered through the cores
Thinly sliced onion and diced tomato, for serving

Preheat the oven to 425º. Brush the tomatoes and shallots with canola oil. Roast on a rimmed baking sheet for about 30 minutes, until softened and browned in spots. Transfer to a blender and let cool...
See the full directions on my site

Nutritions

Calories
320

Sodium
314mg
13% DV

Fat
25g
38% DV

Protein
6g
13% DV

Carbs
5g
1% DV

Fiber
1g
6% DV