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                                                                  Ingredients
                                                                  • Yes No 4 large plum tomatoes, bottoms marked
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 oz brioche
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 1/2 tsp chopped mint
                                                                  • Yes No 3 tbsp chives
                                                                  • Yes No 1/2 lb bacon
                                                                  • Yes No 2 medium iceberg lettuce
                                                                  • Preheat the oven to 275°. Prepare a bowl of ice water. In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool. Drain and peel the tomatoes, pat dry and halve crosswise.
                                                                  • Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the chopped thyme and season with salt and pepper. Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken. Transfer the tomatoes to a plate and let cool.
                                                                  • Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp. Let the croutons cool.
                                                                  • In a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth. Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper. Refrigerate until chilled.
                                                                  • In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes. Transfer to paper towels to drain.
                                                                  • Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil. Scatter the croutons and bacon on top. Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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