Greased Pig Salad
Use this recipe as a guide for flavor, scale it up or down and feel free to use more of a preferred ingredient, but don’t skimp on the salt or the toppings!
2-3 local ripe garden tomatoes
¼ wheel of Kenny’s Kentucky Bleu
5 strips of Stone Cross Farm bacon
4-5 basil leaves
Red Wine Vinaigrette (below)
Cut bacon into ½” pieces and render down in a cast iron skillet ‘til crispy. While that’s cooking, slice (and peel if you feel like it) your tomatoes. Lay out on a rack or tray to drain some of the juices, and salt & pepper the slices generously. Make the vinaigrette. Crumble bleu cheese and cut basil into chiffonade. To assemble, lay out the tomatoes on a large platter or individual plates. Scatter the bacon, cheese, and basil chiffonade on top. Spoon vinaigrette over with abandon. For maximum enjoyment, eat with a knife and fork and have some good bread handy to sop up the juices.
a simple red wine vinaigrette
1/4 cup MadHouse red wine vinegar (sherry vinegar is also good)
1 tablespoon Dijon mustard
Fat pinch of salt
Fat pinch of pepper
Mix all ingredients and then drizzle in 1/4 cup olive oil while whisking. Taste for seasoning and enjoy!
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The Sum of Its Parts
When a dish only has a few ingredients, you want them to be the best you can find. Especially when you’re not doing much to them in the process of making it. Our Greased Pig Salad is the perfect example of a dish that’s greater than the sum of its parts. Because each of those parts is so darn good.
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