I’ve had bad cravings for a BLT sandwich lately. You know the kind. Toasted, crusty white semolina bread, big slather of mayonnaise, crispy bacon, juicy fresh tomatoes, and crisp romaine lettuce. Gah, I die. Well, this is my summertime (aka lighter) version of the classic BLT. This salad makes a super easy and fast first course and it manages to accomplish the oh-so-rare combination of satisfying, yet still light. And it has bacon.
BLT Salad with Buttermilk Chive Dressing
Just the Tip
Serves 2
What I used:
- 4 slices bacon
- 3 tbsp buttermilk
- 1 tbsp mayonnaise (low-fat is fine)
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp freshly sliced chives (feel free to add additional herbs like parsley, dill, etc.)
- 1 clove garlic, finely minced or grated
- Coarse salt and ground pepper
- 1 small head romaine lettuce
- 15 (or so) cherry tomatoes, halved
What I did:
- Preheat oven to 400 degrees. Arrange bacon in a single layer on baking rack that is placed on top of a baking sheet lined. Bake the bacon until browned and crisp, about 20 minutes. Transfer to a paper-towel-lined plate to drain. Cool, then crumble or chop into large pieces.
- Meanwhile, whisk together the buttermilk, mayonnaise, vinegar, garlic, and chives (and any other herbs of your choosing) in a medium bowl. Season well with salt and pepper.
- Arrange lettuce and tomatoes on a plate. Spoon on dressing and sprinkle with bacon.
Just the Tip 