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Where Gourmet Meets Trashy

May 3, 2011

This may be the least likely recipe you’d find in the Food Network Magazine (sounds more like something from Wal-Mart’s recipe book, if they have one), but as it turns out, it’s really quite tasty. It’s a meal that, despite its appearance, is still relatively healthy (because the fries are baked). My suggestion would be to roast the tomatoes for a minute in the pan after cooking the bacon – it softens them up and gives them great flavor. The dressing is a variation on Thousand Island, with the pickle juice giving it a great punch. Use soy bacon if you want to go the vegetarian route. This one-dish meal is quick and easy to make. Enjoy!

French Fry Deluxe Salad

(serves 4)

3 cups frozen curly french fries (about 9 ounces)

4 strips bacon

1 tablespoon yellow mustard

3 tablespoons chopped dill pickle, plus a splash of pickle juice from the jar

1 ½ tablespoons ketchup

3 tablespoons mayonnaise

1 ½ tablespoons malt vinegar

¼ teaspoon sugar

Kosher salt and freshly ground pepper

1 cup grape tomatoes, halved

¼ cup thinly sliced red onion

2 romaine hearts, torn

¼ cup shredded sharp cheddar cheese

Bake the french fries as the label directs until crisp. Let cool. Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Cool slightly, then break the bacon into pieces. Heat the tomatoes in the skillet for about a minute until slightly softened. Make the dressing: Whisk the mustard, pickle, pickle juice, ketchup, mayonnaise, vinegar, sugar and 2 tablespoons water in a large bowl. Add ¼ teaspoon salt, and pepper to taste.

Add the french fries, bacon, tomatoes, red onion, romaine and cheddar cheese to the bowl with the dressing and toss to combine. Season with salt and pepper. Divide the salad among bowls. Eat!

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2 comments

  1. […] Go Fish! May 5, 2011 The MHK received a few concerned emails from our readers following Tuesday’s recipe. Apparently that dish did not seem to be in keeping with our general philosophy of cooking healthy […]


    • I’m afraid that’s beyond my area of expertise! But thanks for reading!



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