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BLT Salad
BLT Salads are found in many restaurants today.
This salad is quick to make, nutritious and looks great too. Our
recipe is a variation of the BLT Salad served at Joe's Stone Crab in Las
Vegas. |
blt salad - photo by: gourmetsleuth.com |
Serves: 2 |
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I N G R E D I E N T S |
6 bacon slices (about 1/4 pound)
1/4 loaf Italian bread
1/4 teaspoon minced garlic
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
2 ounces Roquefort cheese
1 tablespoon water
1 small red onion
1/2 pound cherry tomatoes (about 3/4 pint)
1/2 head iceberg lettuce |
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I N S T R U C T I O N S |
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Cook bacon in skillet over moderate heat, stirring
occasionally, until crisp. Reserving 1 tablespoon bacon fat in skillet,
drain bacon on paper towels and crumble.
Cut bread into enough 3 /4 - inch cubes to measure 1 cup. Heat fat over
moderately high heat until hot but not smoking and sauté bread cubes
with salt to taste, stirring, until; golden brown. Transfer croutons to
paper towels to drain and cool.
In a small bowl whisk together garlic, lemon juice, mayonnaise, water,
Roquefort and salt and pepper to taste. Slice onion and halve tomatoes.
Cut lettuce into 2 wedges.
Place a wedge of lettuce on each plate. Spoon dressing over each
wedge. Top with tomatoes, croutons, bacon, and red onions. |
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