Chopped Chicken Club Salad

재료

For the salad:

2 slices thick-cut bacon

1 medium heirloom or beefsteak tomato

1/2 medium romaine heart

1 (about 1/2-inch thick) slice sourdough bread

2 ounces sliced chicken deli meat (2 to 3 slices)

2 slices medium or sharp cheddar cheese

For the dressing:

1 tablespoon mayonnaise

1 tablespoon extra-virgin olive oil

1 tablespoon apple cider or white wine vinegar

1 teaspoon Dijon or whole grain mustard

Kosher salt

Freshly ground black pepper

방향

Place 2 slices thick-cut bacon in a medium skillet and cook over medium-low heat until browned and crisp, 6 to 8 minutes. Meanwhile, cut 1 medium heirloom or beefsteak tomato into 1/2-inch slices. Separate the leaves of 1/2 medium romaine heart, discarding the core. Make the dressing.

Place 1 tablespoon mayonnaise, 1 tablespoon extra-virgin olive oil, 1 tablespoon apple cider or white wine vinegar, and 1 teaspoon Dijon or whole grain mustard in a medium bowl and whisk to combine. Taste and season with kosher salt and black pepper as needed.

When the bacon is ready, transfer with tongs to a paper towel-lined plate. Turn off the heat and do not clean the pan. Lightly brush both sides of 1 slice sourdough bread with the rendered bacon fat, then discard the remaining fat. Place the bread in the same pan and toast over medium heat until golden brown and crisp, about 1 minute per side. Transfer to a cutting board.

Stack the romaine leaves, tomatoes, bacon, 2 ounces sliced chicken deli meat (2 to 3 slices), and 2 slices medium or sharp cheddar cheese on the bread. Coarsely chop until everything is in bite-size pieces. Transfer to the bowl of dressing and toss to coat.