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We sliced the ciabatta into large cubes -- probably just more than 1" square.
Meredith Shanley calls for dry toasting, and after just a few minutes in the oven, the bread was just that: dry and toasted.
Although the recipe called for slab bacon, we used very thick cut, and it worked well.
The bacon cooked super quickly. Be sure to reserve the fat for the dressing!
We diced the tomatoes to about the same size as the bread.
The dressing uses bacon fat, olive oil, and mayonnaise, and the three fats result in a delicate, creamy dressing.
We added the dressing and seasoned the salad before adding the arugula.
The arugula added a nice peppery flavor to the salad.
Handsome. The end.
The ingredients couldn't be simpler.
First, The Weary Epicurean has us briefly blanch the tomatoes.
We halved the tomatoes on the horizontal plane -- made the seeding much easier.
While we prepped the tomatoes, we heated the butter, and managed not to burn it.
As always, we seasoned aggressively.
The tomatoes really broke down in the butter after about 20 minutes.
We removed them from the heat, Merrill donned an apron, and we added the cream.
We stirred to combine, gently broke the tomato pieces apart with the back of a spoon, and seasoned to taste! That's it!
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