In leafing through Bittman’s vegetarian cookbook again for dinner, I came across his suggestions for quickly-seared tomatoes and another for raw beets.

Born was my new salad with bacon, ham, turkey, thinly-sliced raw beets, and Hanover tomatoes seared in bacon fat.

Salad greens and a balsamic dressing using grain mustard and some of the bacon drippings completed the masterpiece.

This entry was posted on Friday, July 31st, 2009 at 10:21 pm and is filed under In the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.