Filed Under: bacon recipe, blt month, Food, Lunch, Recipe, snack

Lettuce Cups with Bacon

A healthier way to enjoy bacon.

April 27th, 2017

Recipe by: Chef Julie Miguel for duBreton

For those who don't want to stop eating bacon but are looking for healthier ways to enjoy it.
Servings
8 lettuce cups
Prep Time
30 minutes
Cook Time
40 minutes
Ingredients
  • 1 package (250g/8 slices) duBreton Organic Smoked Bacon
  • 4 Tbsp. (60mL) Dijon mustard
  • 2 Tbsp. (30mL) apple cider vinegar
  • 4 Tbsp. (60mL) maple syrup
  • 6 Tbsp. (90mL) olive oil, divided
  • 1/2 tsp. (2mL) salt, divided
  • 1/4 tsp. (1/4mL) pepper
  • 1 large apple, peeled
  • 1 large beet, peeled
  • 1 lemon
  • 2 cups (250mL/120g) thick sliced bread, cubed
  • 1/2 tsp. (2mL) dried oregano
  • 1 clove garlic, minced
  • 1 head Boston lettuce leaf
  • 1 cup (250mL) Heirloom tomatoes, chopped
Directions
  1. Heat oven to 350F (180C). Place bacon on a large baking sheet, lined with parchment paper, ensuring the strips don’t touch. Cook for 10 minutes, turn once and cook for 5 more minutes. Remove from oven, cut bacon in half horizontally, lay on paper towel-lined plate and set aside.

  2. In a jar or container with a tight fitting lid, combine Dijon mustard, apple cider vinegar, maple syrup, 4 Tbsp. (60mL) olive oil, 1/2 tsp. (2mL) salt and pepper. Shake vigorously until thoroughly combined and set aside.

  3. Shred apple and place in a bowl. Shred beets, rinse under cold water and combine with apple. Squeeze lemon over apple and beets. Refrigerate while preparing remainder of ingredients.

  4. In a large bowl, combine bread, remaining olive oil, dried oregano, garlic and 1/4 tsp. (1mL) salt. Gently massage until bread is evenly coated. Place bread cubes on a large baking sheet, lined with parchment paper. Toast in oven 7 minutes, turn once and cook for 5 minutes or until bread is golden brown. Remove from oven and set aside.

  5. Separate and wash lettuce leaves. Gently pat dry using paper towel and set on serving plate. Add 2 half slices of bacon, chopped tomatoes and croutons to each lettuce leaf. Top with apple and beet slaw and drizzle with maple Dijon vinaigrette.

Lettuce Cups with Bacon
Chef Julie Miguel

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