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What Makes Bacon Better? MORE BACON! Do you need proof? This BLT salad with hot bacon dressing. Creamy diced avocado means you won't miss a bit of the classic mayonnaise dressing. Ready in less than thirty minutes means you can get there tonight!
BLT is the best sandwich of all time. Fight with me 😁
Okay, please don't fight me, I'm a little weak. Unless it's in words, and then we can dance tango, but let me have my coffee first.
In any case, my opinion still stands. I've been a BLT fan forever. Evidence? Read my ode to beloved BLT in this post and as you do make that fried green tomato BLT sandwich and become a summer hero for everyone.
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Or make this BLT salad and become a summer hero for everyone. You can not lose!
As I have commented over and over, I am not a big fan of mayonnaise. But there is no May there are no problems, because we have hot. Bacon. Bandage. Because the only thing that improves bacon? More bacon.
How to make a BLT salad step by step
This BLT salad is a classic, but with a delicious twist in the form of hot bacon dressing. Skip the mayonnaise or buttermilk vinaigrette and mix your greens, teas, and croutons with this spicy, salty dressing. You'll still get a hint of creaminess from ripe avocados, with twice the flavor of bacon.
First: let's make some croutons. Not those super hard pieces you can buy at the grocery store. These homemade croutons are crispy and crispy on the outside, but still tender enough on the inside, just like the toast on a nice BLT sandwich.
Cut half a loaf of sourdough bread into 1 ″ cubes, then spread on a baking sheet. Mix with a little two of olive oil, season with salt and pepper and bake until golden and crisp.
While the croutons are baking, fry some bacon and prepare the rest of your salad ingredients. You want to produce as much fat as possible from the bacon, so you have to do it low and slow, Y you need to start with a cold frying pan.
Place the bacon strips in your pan, then place them over medium-low heat. Cook the bacon, turning occasionally (it's okay to flip it several times to ensure it browns overnight), until the fat is done and the bacon strips are golden brown. Use tongs to remove the bacon strips, then place them on a plate lined with kitchen paper to drain the fat and finish crunching.
Turn off the heat and let the bacon fat cool for a few moments. Add a tablespoon of red wine vinegar to the bacon fat. It will bubble and sizzle, so be careful! Once it has calmed down and has stopped bubbling, add the remaining vinegar, along with a tablespoon of whole mustard and honey. Beat, beat, beat, scrape those delicious pieces of bacon from the bottom of the pan, until the dressing is emulsified.
In a large salad bowl, combine one head of chopped romaine lettuce and one head of chopped butter lettuce. I like the combination of the crisp of romaine lettuce and the sweetness of butter lettuce. You can do all of the same, or replace it with other green, leafy vegetables (see Variations section).
Add cherry tomatoes and croutons to vegetables. Chop the bacon and add it too. Then pour the hot bacon dressing over the salad and stir.
That's "what I'm talking about" about "talking"! Double bacon, with no mayonnaise in sight. This makes a salty woman happy.
Divide the salad into bowls or plates and top with a little diced avocado for the right creamy touch.
This BLT salad is perfect for weekday dinners, but it's also an amazing dish for picnics and barbecues, as it can be served hot or at room temperature, and there's little risk of spoiling if you linger in the sun for a bit. Bacon appetite!
BLT salad variations
- Add chicken! Grilled chicken breast really rounds out this meal in a super protein-packed dinner that everyone will love.
- Add a poached egg. Can you say breakfast salad? An egg is another great way to get an extra dose of protein and nutrients.
- Add shrimp to the grill. What? Yes, bacon and shrimp are made for each other (bacon-wrapped shrimp, anyone?) Plus, shrimp offers added protein and a handful of healthy omega-3 fatty acids.
- Add cheese! We loved this with blue cheese, which makes it more like a burger salad than a BLT salad, but it's okay. You do, so if you love blue cheese, add a handful along with the tomatoes and bacon before adding the dressing.
- Amplifies nutrition adding a cup of cabbages (the radish sprouts are perfect and add a lot of crunch), swapping the butter or romaine for spinach, arugula or kale, and / or add a few tablespoons of Hemp seeds.
Tips for making this BLT salad perfectly
- Make your own croutons. Store-bought croutons tend to be too tough, and won't absorb the hot bacon dressing like these landlords do. Plus, it takes about 3 minutes of extra effort. Worth it!
- Cook your bacon properly so you get fat as much as possible. Start the bacon in a cold skillet, using a heavy skillet that retains heat well (such as cast iron), and simmer.
- Use any cherry or grape tomatoes – Larger diced tomatoes result in large seeds and lots of residual juice that will compete with the flavor of the dressing.
- Don't skip the avocado! Instead of a mayonnaise-based dressing, it provides the creamy texture that the classic BLT requires.
More dinner salads you'll love
BLT salad with hot bacon dressing
This BLT salad is a classic, but with a delicious twist in the form of hot bacon dressing. Skip the mayonnaise or buttermilk vinaigrette and mix your greens, maters, and croutons with this spicy, salty dressing. You will still get a creamy kick from ripe avocados, twice the flavor of bacon.
Course: main course, salad
Preparation time: 10 minutes.
Cook time: 15 minutes.
Total time: 25 minutes
- 1/2 loaf of sourdough bread, cut into 1 "cubes
- 2 tablespoons of olive oil
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon ground black pepper
- 8 strips of bacon
- 3 tablespoons of red wine vinegar
- 1 tablespoon of honey
- 2 teaspoons of whole mustard
- 1 head of romaine lettuce, chopped into small pieces
- 1 head butter lettuce, minced
- 1 pint of grape or cherry tomatoes, cut in half
- 1 avocado, peeled, pitted and diced
Heat oven to 400 ° F. Line dish with several layers of paper towels and set aside.
Spread the bread cubes on a baking sheet. Drizzle with olive oil, then stir. Sprinkle with salt and pepper. Transfer the baking sheet to the oven and bake until the croutons are golden and crisp, 10-12 minutes.
Place the cooking strips in a cold cast iron skillet. Turn the heat to medium-low and heat until the bacon begins to sizzle and fatten. Continue to simmer, turning the strips every few minutes, until the fat has reduced and the bacon is golden and crisp. Remove the bacon from the skillet with tongs and place it on the plate lined with kitchen paper to drain.
Let the bacon fat cool slightly as you prepare the remaining ingredients.
Add a tablespoon of vinegar to the pan, be careful! It will sizzle. Once the sizzle subsides, add the remaining vinegar, honey, and mustard. Whisk, scraping the pieces from the bottom of the pan, until the dressing has emulsified.
In a large bowl, combine the romaine lettuce, butter lettuce, tomatoes, and croutons. Pour dressing over salad and stir to combine.
Divide the salad into bowls and top with the diced avocado. Serve warm or at room temperature.
Calories: 384kcal (19%), Carbs: 38g (13%), Protein: 14g (28%), Fat: 20g (31%), Saturated Fat: 4g (20%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g , Trans fat: 0 g, Cholesterol: 18 mg (6%), Sodium: 788 mg (33%), Potassium: 411 mg (12%), Fiber: 6 g (24%), Sugar: 7 g (8%) ), Vitamin A: 6550% (6550%), Vitamin C: 27.2% (27%), Calcium: 100% (100%), Iron: 2.5% (3%)
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