Shaved Green Tomato Salad with Ricotta, Bacon, and Roasted Garlic Vinaigrette

Name: Shaved Green Tomato Salad with Ricotta, Bacon, and Roasted Garlic Vinaigrette
Cook time: 25 min
Yield: 6 servings
Ingredients: 1 pound green tomatoes; 1 teaspoon kosher salt; 5 slices bacon thick-cut, cut into 1-inch pieces; 0.5 cup olive oil; 2 cloves garlic very thinly sliced; 0.25 cup red wine vinegar; 0.5 teaspoon Dijon mustard; 0.25 teaspoon oregano dried, crushed with your fingers; 0.25 teaspoon red pepper flakes; 2 teaspoons kosher salt; 0.25 teaspoon black pepper freshly ground; 2 cloves garlic cooked, reserved from vinaigrette; 1 pound fresh ricotta cheese; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper freshly ground; 1 pound green tomatoes sliced paper thin; 1 pound fresh ricotta cheese dolloped; 5 slices bacon cooked, crispy; 0.25 teaspoon red pepper flakes; 0 parsley handful, fresh flat-leaf, for garnish

A fresh and vibrant salad featuring paper-thin green tomatoes, crispy bacon, creamy ricotta, and a roasted garlic vinaigrette. Perfect for a light lunch or a refreshing appetizer.

Cook time: 25 minutes

Servings: 6

Ingredients

1 pound green tomatoes
1 teaspoon kosher salt
5 slices bacon thick-cut, cut into 1-inch pieces
0.5 cup olive oil
2 cloves garlic very thinly sliced
0.25 cup red wine vinegar
0.5 teaspoon Dijon mustard
0.25 teaspoon oregano dried, crushed with your fingers
0.25 teaspoon red pepper flakes
2 teaspoons kosher salt
0.25 teaspoon black pepper freshly ground
2 cloves garlic cooked, reserved from vinaigrette
1 pound fresh ricotta cheese
0.5 teaspoon kosher salt
0.25 teaspoon black pepper freshly ground
1 pound green tomatoes sliced paper thin
1 pound fresh ricotta cheese dolloped
5 slices bacon cooked, crispy
0.25 teaspoon red pepper flakes
0 parsley handful, fresh flat-leaf, for garnish

Instructions

Lay the green tomato slices out on a baking sheet or cutting board and season with 1 teaspoon of kosher salt.
In a large heavy-bottomed skillet over medium heat, cook the bacon until it's crispy on both sides, 10 to 12 minutes. Transfer to a plate lined with a paper towel and set aside. Strain the bacon fat, discard the solids, and reserve for another use.
Heat ½ cup of olive oil in a small saucepan over medium-low heat. Add 2 thinly sliced garlic cloves and cook gently for 10 minutes, swirling occasionally. Do not allow the oil to boil or the garlic to take on any color. Remove from heat and set the oil and garlic aside.
In a small bowl, whisk together ¼ cup red wine vinegar, ½ teaspoon Dijon mustard, ¼ teaspoon dried oregano (crushed with your fingers), ¼ teaspoon red pepper flakes, 2 teaspoons kosher salt, and ¼ teaspoon freshly ground black pepper. Strain the garlic oil into the vinaigrette and whisk to combine. Reserve the garlic in a separate small bowl for the ricotta. Set the vinaigrette and garlic aside.
Combine the reserved cooked garlic, 1 pound fresh ricotta cheese, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a large mixing bowl and stir well to combine.
To serve, carefully place the sliced tomatoes at the bottom of one large bowl or individual serving bowls in as even a layer as possible. Dollop the ricotta evenly atop the tomatoes. Sprinkle the bacon on top, and drizzle vinaigrette around the outer perimeter and a few drops over the middle. Garnish with a handful of fresh flat-leaf parsley leaves and serve immediately.