Sunday, June 6, 2010

BLT Salad with Basil Mayo Dressing

The hubby and I had been craving BLTs lately and I happened to come across this fabulous "Summer Salad" on last week. Since I'm not particularly huge on eating tons of bread, this was a great alternative for us to try and satisfy our BLT craving.

I adjusted the recipe on my own to have it fit our taste a bit better. This salad isn't meant to be just a side, but rather should really be an entree salad. I'd never made my own croutons before, but after enjoying them both by themselves, and in the salad this afternoon, I'll never buy bagged croutons again!

Try this salad. It should become a "regular" on your plates this summer.

BLT Salad with Basil Mayo Dressing

9-10 strips of bacon
1 cup of mayo
4 tbsp of red wine vinegar
4 thick slices of multigrain bread, cut into 1/2" pieces
1/2 cup finely chopped fresh basil
fresh ground pepper
2 tbsp canola oil
1 lb of romaine lettuce - rinsed, dried, and torn into bite-sized pieces
1 pint of cherry tomatoes, quartered (we seeded them as well)
2 ripe avocados sliced
1/2 cup of shredded cheddar cheese

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 5 tbsp of the drippings.

In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.

In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown and slightly crispy.

In a large bowl mix together the romaine, tomatoes, bacon, avocado, cheese and croutons. Pour the dressing over the salad and toss well
(you may not use all the dressing, we kinda like our dressing to "drench" the salad).

You could easily add some turkey to the salad and it instantly becomes a "turkey club salad."



ashley said...

I just make BLTs today! They sounded so yummy. Might have to give this version a try too.