Sunday, July 15, 2012


yields four servings

250 grams of bacon, cut into three-inch lengths
tempura batter
about 2 cups of vegetable oil for deep frying

For the salad:
a small head of iceberg lettuce, shredded
1 cucumber (peeled or unpeeled), thinly sliced
4 to 6 plump and juicy tomatoes, thinly sliced

For the yogurt and honey dressing:
1 large clove of garlic, grated
1/4 cup of extra virgin olive oil
1/4 cup of plain yogurt
juice of one lemon
2 tablespoons of honey
salt and pepper, to taste
1/2 teaspoon of chopped parsley

Make the dressing. Stir together the olive oil, yogurt and garlic until smooth. Add the lemon juice, honey and some salt and pepper. Taste. Add more salt and pepper, as needed. Stir in the parsley.

Heat the cooking oil until fine wisps of smoke start to appear. Dip each strip of bacon in the batter and fry, a few pieces at a time, until golden and crisp. Drain on a stack of paper towels.

Time to assemble the salad. Line a large plate with the shredded lettuce. Scatter the cucumber and tomato slices on top. Pile the bacon tempura on top of the vegetables.

Drizzle some of the yogurt and honey dressing over the bacon tempura and vegetables. Serve the rest on the side.

bacon recipe courtesy of: Connie Veneracion, CASA Veneracion, November 2, 2011