Source: Chef Jim LaPerriere, Slocum House Sacramento, CA
Salad
1 head iceberg lettuce, chopped
4 fresh tomatoes, seeded and sliced
1 cup sliced red onion
1-1/2 cups crumbled crispy bacon
1/2 cup toasted cashews, chopped
Creamy bacon dressing
Creamy Bacon Dressing
4 tablespoons mayonnaise
1/2 cup peanut oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
2 tablespoons minced shallots
1/2 teaspoon Tabasco sauce
1/4 cup finely chopped crispy bacon
1-1/2 tablespoons chopped basil
Salt and freshly ground pepper to taste
First prepare dressing by combining all ingredients in a bowl and whisk until smooth.
Assemble salad by tossing iceberg lettuce with tomatoes, onion, bacon, half the cashews, and the dressing. Sprinkle remaining cashews over top of salad and serve.