Beef Leek And Tomato Salad With Bacon Dressing Recipes

TOMATO & BACON DRESSING (OR DIP, OR SAUCE!)

Steps:

• Fry the bacon until very crisp.
• Reserve and measure the drippings - you will need 2 or 3 ounces of melted fat.
• Set the bacon aside and crumble 3 rashers when it is cool.
• In a medium saucepan over medium heat, sauté the onions, stirring often, until they are all quite brown or are turning black.
• In the meantime, pour the water, honey and vinegar into a bowl.
• Mix thoroughly with a whisk.
• Add cornstarch and whisk thoroughly again.
• Add tomato paste and whisk thoroughly again.
• Add the mustard to the onions and gently but thoroughly mix together.
• Now pour the water, vinegar, honey, cornstarch and tomato paste melange into the saucepan with the mustard and onions.
• Add the crumbled bacon and optional hot sauce.
• Stir constantly over medium-high heat until thickening and boiling.
• Refrigerate in a tightly sealed container.

TOMATO-LEEK-BACON TART

Steps:

• Preheat the oven to 450 degrees F.
• Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
• Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
• Lower the oven to 375 degrees F.
• Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
• Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
• Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.

BLT SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
• In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
• Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

BAKED LEEK AND TOMATO

Steps:

• Preheat oven to 400F degrees.
• Spray an oven proof gratin dish with veggie spray.
• Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.
• Sprinkle with salt and pepper to taste.
• Sprinkle half the olive oil over all.
• Make a second layer, ending with the tomato slices, salt and pepper and olive oil.
• Top with Jalapeno and sprinkle with shredded cheddar cheese.
• Bake, uncovered,in 400F oven for 30 minutes.

TOMATO-LEEK-BACON TART

Steps:

• Preheat the oven to 450 degrees F.
• Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
• Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
• Lower the oven to 375 degrees F.
• Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
• Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
• Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.