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전라남도출장업계위[moo2 7.c０M](카톡- M o46)┧전라남도출장안마추천◇전라남도출장만남⊙콜걸만남➛전라남도출장샵후기㍿전라남도출장소이스홍성

Daniel Gritzer
전라남도안마 전라남도출장업소 전라남도출장미인아가씨[카톡- M o46]〖moo2 7.c０M〗미시출장안마출장아가씨Y⇛┅2019-02-27-21-01전라남도⇙AIJ♞안마콜걸출장마사지출장연애인급↶콜걸출장마사지♀ 출장아가씨◑전라남도 전라남도출장샵예약포항 모텔출장
전라남도출장서비스

This classic salad is a celebration of rich, cooling flavors and a diversity of textures. [Photograph: Vicky Wasik]

Come summertime, most of us want foods that somehow manage to satisfy while still seeming light and refreshing. No dish better delivers on both counts than the classic iceberg wedge salad, a retro creation that is all about simplicity. And yet, to be the celebration of flavor and texture that it should be, we need to make sure to cut the toppings small and play up contrast in flavor and texture wherever possible.

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  • 출장콜걸
    • 전라남도외국인출장만남거제외국인출장샵

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    • Salting the tomato drains excess water, concentrating its flavor while seasoning it throughout.
    • Crisping the fresh bread crumbs in the rendered bacon fat adds more smoky, porky flavor to the dish.
    • Quick-pickling the red onion reduces its harshness while adding a needed bright note to balance the creamy richness of the dressing and meaty bacon.

    출장오피걸

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    • 2 small tomatoes (about 8 ounces total), diced
    • Kosher salt
    • 1 small red onion, minced
    • White wine vinegar, for soaking onion (see note)
    • 4 ounces sliced bacon, cut into 1/2-inch pieces
    • 2 ounces (about 1/2 cup) fresh bread crumbs
    • Freshly ground black pepper
    • 1 head iceberg lettuce, outer leaves discarded, quartered through core so that each quarter holds together
    • Buttermilk Blue Cheese Dressing (you may not need the full recipe)
    • Minced chives, for garnish

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    1. 1.

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  • 2.

    In a small skillet, cook bacon over medium-high heat, stirring occasionally, until crisped, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. You should have about 2 tablespoons (30ml) rendered fat in the skillet. Add bread crumbs and cook over medium heat, stirring frequently, until browned and crisp, 3 to 4 minutes. Transfer to a paper towel–lined plate to drain and season liberally with salt and pepper.

  • 3.

    Arrange iceberg wedges on plates and spoon dressing over each. Drain quick-pickled onions and sprinkle all over salads, along with drained tomatoes (discard any extracted liquid), bacon, toasted bread crumbs, and chives. Serve.

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