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BLT salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Curtis Stone's twist on the classic BLT sandwich served as a delightful side salad.
Ingredients:
  • 8 (about 400g total) rashers streaky bacon, finely chopped
  • 113.75 gm olive oil
  • 200g dark rye bread, crusts removed
  • 62.50 ml red wine vinegar
  • 40.00 ml shallot, finely chopped (about 1 small)
  • 163.35 gm mayonnaise
  • 1 head baby cos, white inner leaves only
  • 8 truss tomatoes, sliced
  • 1 punnet tomato medley, or grape tomatoes, halved
  • 2 avocados, peeled, pitted, and cut into wedges
  • 20.00 ml fresh chives, chopped
  • 20.00 ml fresh dill, chopped
Instructions:
  • To create the flavorful bacon breadcrumbs, crisp up bacon in olive oil on medium-high heat for about 5 minutes until the bacon is golden and the fat is released. Remove bacon and set aside, saving the bacon fat for later use.
  • Pulse rye bread in a food processor until fine crumbs form. Combine crumbs with bacon fat in a saucepan over medium heat. Cook for 8 minutes until toasted. Strain fat, keep aside. Pulse toasted crumbs with bacon in the food processor. Save bacon breadcrumbs.
  • Prepare the dressings by whisking 2 tablespoons of vinegar with the shallots in a medium bowl. Gradually incorporate 2 tablespoons of the toasted breadcrumbs' reserved fat into the mixture. Season the vinaigrette with salt and black pepper to taste.
  • Whisk together the remaining 2 tablespoons of vinegar and mayonnaise in a small bowl until well combined. Season the mayonnaise with salt and black pepper to taste.
  • To plate the salad: Toss lettuce with vinaigrette in a bowl. Arrange tomatoes and lettuce on a platter, season with salt and pepper, and drizzle more vinaigrette on top. Add avocado, drizzle with mayonnaise, and sprinkle with bacon breadcrumbs, chives, and dill before serving.

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