April 27th, 2017
Recipe by: Chef Julie Miguel for duBreton
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.
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.
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.
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.
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.