Ingredients
- 1 package (250g/8 slices) duBreton Bacon
- 4 Tbsp. (60mL) Dijon mustard
- 2 Tbsp. (30mL) apple cider vinegar
- 4 Tbsp. (60mL) maple syrup
- 6 Tbsp. (90mL) olive oil, divided
- 3/4 tsp. (2-1/2mL) salt, divided
- 1/4 tsp. (1-1/4mL) pepper
- 1 large apple, peeled
- 1 large beet, peeled
- 1 lemon
- 2 cups (250mL/120g) thick sliced bread, cubed
- 1/2 tsp. (2-1/2mL) dried oregano
- 1 clove garlic, minced
- 1 head Boston lettuce leaf
- 1 cup (250mL) Heirloom tomatoes, chopped
Preparations
- Heat oven to 350°F (177°C). 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, or until bacon is preferred doneness. 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. olive oil, 1/2 tsp. 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. salt. Gently massage until bread is evenly coated. Place bread cubes on a large baking sheet, lined with parchment paper. Toast in the 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.
