Time to celebrate Peak Tomato with this simple salad version of the classic BLT.
The tomatoes are getting really good here. Is it happening in your area too? Ratatouilles and sauces and other tomato adventures are also assuredly coming, but right now, I just want them in their freshest possible form. And nothing like a good BLT for featuring exactly that. It was a total rediscovery when I needed to transition from over a decade of vegetarianism. What a masterpiece of minimalism the BLT is: the three star ingredients (the acronym itself) balanced perfectly; the supporting players (bread, mayonnaise) there only to serve the greater purpose.
So if you’re avoiding grains/gluten/starch/carbs, what to do? In this instance, the equation was simple as the original. Leave out the bread, and you have? Salad. Why not run with that? I decided I wanted a touch of softness in the texture, for which the avocado served nicely (along with the goodness its nutritional pedigree contributes). On the bacon, my favorite source is Niman Ranch, for their quality as well as their ethics. And finally, the mayo – I didn’t want it to weigh the salad down, but I gotta say, I definitely do like a little in the mix. Stretching it out with lemon juice and a touch of pepper was all it needed to both lighten the mayo and brighten the whole salad.
Add this to your summer after you load up at the farmer’s market tomato stand this weekend.
- 6 ounces bacon of your choice (Niman Ranch is my favorite)
- 1 cup cherry or grape tomatoes, halved
- ½ large avocado, cubed
- 2 cups lettuce of your choice (I like a mic of baby lettuces)
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- freshly ground black pepper to taste
- Cook those bacon slices up in a large heavy bottomed skillet, until browned and crisp. Set aside to cool a bit on a paper towel.
- Toss together all the vegetables, cutting the lettuce into bite-sized pieces if you're not using baby lettuce.
- Whisk the mayonnaise and lemon juice in a small bowl, adding pepper to taste.
- Once bacon has cooled, break it up into approximately one-inch pieces, then toss with the vegetables. Drizzle with dressing.
- *ALL INGREDIENTS ARE APPROXIMATE: Use more or less of any element to your liking.
Other salads featuring bacon from bloggers:
Arugula Corn Salad with Bacon from Simply Recipes
Better Broccoli Salad from Food Renegade
Asparagus, Egg and Bacon Salad with Dijon Vinaigrette from Skinnytaste
Warm Red Cabbage Salad with Bacon and Goat Cheese from Kalyn’s Kitchen
Raw Kale Salad with Warm Bacon Vinaigrette from Just a Taste
— posted by Anne