Mom’s BLT Salad
I love a good salad, but I generally hate making them. It’s a colossal pain to gather and prepare so many different ingredients, so I prefer to buy salads and bowls when I need them. However, we’re living in a time where cooking is often easier than eating out regularly, so here we are. Fortunately, my Mom has been making awesome lunches for years and shared this with me. It comes together in 30 minutes and tastes like you’re eating a real BLT sandwich.
Mom’s BLT Salad
BLT Salad
Lettuce mixture (I use romaine and iceberg to mimic the sandwich best)
1 vine tomato, chopped
5-6 strips of bacon
Croutons
Day old or frozen bread (pullman, baguette and focaccia all work great)
Kosher salt to taste
1-2 TBS Olive oil (enough to coat your pan and the bread)
Dressing
1/2 cup mayo
2 TBS red wine vinegar
1-2 TBS leftover bacon grease, cooled but not congealed
1-2 TBS Fresh basil, chopped
Freshly ground pepper to taste
How to make it
Chop the bacon into strips and cook in a cast iron skillet over medium heat until beautifully browned and crispy. Remove from pan and let drain on a plate with a paper towel. Save that grease!!!
Cut up your bread into smallish cubes. Heat a nonstick skillet with olive oil over medium heat and add your bread cubes when it’s hot. Season with salt and toss to coat - do your best to make sure each cube gets something. Cook these bad boys until they’re golden and brown and turn off the heat. Feel free to leave these in the pan if they’re not on the verge of being overdone.
Make the dressing by whisking all ingredients (except basil) in a medium bowl until creamy and combined. Stir in the basil.
Chop up your lettuce(s) and mix together in a big bowl. Season with pepper, toss with as much of the dressing as you’d like.
Divide tossed lettuce between two bowls, top with cooked bacon bits, chopped tomato and croutons.
