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Thousand Island Tomato and Bacon Salad<\/p>\nThousand Island Tomato and Bacon Salad<\/p>\n
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Thousand Island is the junk food of the salad dressing category. Yet we love it because it makes us feel fabulously American. I make Thousand Island in a fairly classic way that always tastes so much fresher and zingier than the dressing you get in a bottle. Here I pair it with tomatoes and bacon for a salad that sometimes satisfies my cravings for a Reuben sandwich with potato chips. And to that end, I also use this as a dressed vegetable component on sandwiches and burgers from time to time when I need a special kick. As for the tomatoes, I prefer to buy Sungolds (when in season), grape tomatoes, or Campari tomatoes for this salad. A giant, ripe beefsteak would be great here, too. If you want to keep this dressing vegetarian, sub in 1 T. low-sodium soy sauce for the Worcestershire.<\/p>\n
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4 thin bacon strips, thinly sliced crosswise<\/p>\n
1\/2 cup mayonnaise<\/p>\n
1\/3 cup ketchup<\/p>\n
2 tsp. capers, chopped, plus 1 T. of the brine<\/p>\n
2 tsp. gherkins, thinly sliced, plus 1 T. of the brine<\/p>\n
8 bread-and-butter pickles, chopped, plus 1 T. of the brine<\/p>\n
3 T. red wine vinegar<\/p>\n
1 T. Worcestershire sauce<\/p>\n
Freshly ground black pepper<\/p>\n
3 pints cherry tomatoes, halved<\/p>\n
Maldon salt<\/p>\n
1 T. sugar<\/p>\n
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Place the bacon pieces in a medium skillet, add \u00bc cup of water, and cook over low heat until the water cooks out and the bacon is crisp, 12 to 15 minutes. Drain the bacon on a plate lined with paper towels. (Reserve the bacon fat for another use.)\u00a0 In a large bowl, whisk together the mayonnaise and ketchup. Stir in the capers and brine, gherkins and brine, pickles and brine, 2 T. of the vinegar, and the Worcestershire. Season with pepper and taste for seasoning. Arrange the tomato halves, cut-side up, on a serving platter. Season them with a light sprinkle of Maldon salt, the sugar, and the remaining T. vinegar. Drizzle with spoonfuls of the dressing and crumble the bacon over the top.<\/p>\n","protected":false},"excerpt":{"rendered":"
Thousand Island Tomato and Bacon Salad Thousand Island is the junk food of the salad dressing category. Yet we love it because it makes us feel fabulously American. I make Thousand Island in a fairly classic way that always tastes so much fresher and zingier than the dressing you get in a bottle. Here I pair it with tomatoes and bacon for a salad that sometimes satisfies my cravings for a Reuben sandwich with potato chips. And to that…<\/p>\n