Mixed Greens with Roasted Tomato & Thyme Vinaigrette

Name: Mixed Greens with Roasted Tomato & Thyme Vinaigrette
Yield: Serves 4
Cuisine: American
Ingredients: 12 oz/340 g mixed greens (such as baby romaine, frisée, oak leaf lettuce, baby spinach, and arugula), torn into bite-size pieces; 2 strips cooked bacon, crumbled; 1 ripe Roma tomato, peeled, halved, and seeded; ¼ cup/60 ml extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 2 tsp minced shallots; ½ tsp fresh thyme leaves; Extra-virgin olive oil for drizzling; Kosher salt; Cornbread, cut into 1-in/2.5-cm cubes; 1 tbsp red wine vinegar; 3 oz/85 g Buttermilk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

This is a perfect salad for brunch; just add a poached or soft-boiled egg. The recipe for the roasted tomato and thyme vinaigrette makes more than you need for this salad, but you’ll want to have plenty of it on hand for other uses. It makes a delicious sauce for grilled fish and is terrific drizzled on a steak.

Ingredients

Roasted Tomato & Thyme Vinaigrette

1 ripe Roma tomato, peeled, halved, and seeded
¼ cup/60 ml extra-virgin olive

Americas
United States
West Oakland

Method

To make the vinaigrette

Preheat the oven to 350°F/180°C. In a small baking dish, add the tomato, drizzle with oil, and season with salt and pepper. Bake until the