September 1st! The first of the -ber (Brrr months)! Fortunately, our forecast here in SE Wisconsin is quite warm this week so I’m hoping those last green tomatoes on the vine will ripen before fall. Here is one more tomato recipe you might enjoy before tomato season is
over! I’ve been saving this recipe to try ever since the April
issue of Food and Wine arrived and it was just a matter of waiting until my own garden tomatoes were ready to use.
I’ve always been a big fan of French salad dressings and, when I order a salad at a restaurant, I usually ask for crumbled blue cheese on top. Not only is this salad dressed with homemade French dressing made from cherry tomatoes, but it also includes blue cheese blended with crème fraîche. This was my ‘Dream Salad’ come true! If you’re on the fence about blue cheese you might enjoy the milder taste that is created when it’s blended with crème fraîche. And, did I mention bacon?
This salad originated at the French Louis restaurant in Brooklyn where it’s called the Frenchie salad. The original recipe calls for pickled mustard seeds, which I omitted, but you can find the instructions to make them if you click on the Food and Wine link in the recipe. I also found that by heating a cast iron skillet in the oven and then adding the cherry tomatoes shortened the original roasting time in half.
If you’re enjoy French dressing, the classic French salad with ‘lardons’ or bacon, and also the American Wedge Salad, you will love this ingenious combination of all of them!
A September 1st footnote: We had one of the warmest days of the entire summer today. Mid 90s with very high humidity. My Grand Boys had a great time cooling off in Lake Michigan and finding some “sea glass” treasures today. Not a bad start to September!
Tip: If you have bountiful tomatoes or see some less-than-perfect
4 ounces cherry tomatoes
4 slices of thick-cut bacon (4 ounces ), cut into 1-inch dice or strips
Cook 4 slices of bacon using your preferred method, until crispy. Drain on paper toweling.
To make the dressing, place a small cast iron skillet in the oven and then preheat the oven to 450°.
To make the salad blend the blue cheese with the crème
The dressing can be refrigerated for 3 days.