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Corner Deli BLT Salad




Source of Recipe


Internet


List of Ingredients




Basil Mayonnaise Dressing:
1 cup mayonnaise
1 garlic clove, minced
1 tablespoon fresh basil, finely chopped
3 tablespoon white wine vinegar

French baguette
extra-virgin olive oil

12 bacon strips
1 medium head Romaine lettuce, rinsed and drained
2 to 3 medium tomatoes, peeled and coarsely chopped



Recipe



Basil Mayonnaise Dressing: In a small bowl, combine the mayonnaise, garlic, and basil. Whisk in the white wine vinegar. Cover and refrigerate for 30 minutes to allow the flavors to blend.

To make the croutons: Slice the French bread into sixteen 1/2-inch slices. Place slices on a baking sheet, brush lightly with olive oil and place under the oven broiler. When lightly browned, turn over, brush with oil and brown the other side. Cool the toasted bread to room temperature. Place the toasted bread on a cutting surface and cut each slice into 1-inch cubes. Set aside.

In a large skillet, fry the bacon over medium heat until golden brown. Remove the bacon strips from the skillet and drain on paper towels. When cool, chop the bacon into bite-size pieces. Reserve 2 tablespoons of chopped bacon for the garnish.

To assemble the salad: Chop or tear the lettuce into bite-size pieces and place in a large salad bowl. Add the chopped tomatoes, bacon, and croutons. Whisk the dressing and pour the desired amount over the salad. Toss to combine.

To serve, arrange salad on four dinner plates. Garnish with reserved bacon. Serves 4.