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BLT, but Make it a Salad

Source of Recipe

From "Food 52 Big Little Recipes" by Emma Laperruque


Recipe Introduction

"Instead of piling on top of each other like siblings, BLT ingredients join forces like superheroes. Bacon renders smoky-porky fat that's used to fry bread hunks into superlative croutons. Juicy tomatoes become toppers *and* morph into a two-ingredient dressing. And lettuce, which is usually the shyest component in a BLT, now gets to show off, as it should. I opt for something ruffly and tender, like butter lettuce, though you could certainly go with iceberg, romaine, or even frisée. If you can, eat this outside in a patch of sun."

List of Ingredients

â—¦ 4 thick slices bacon
â—¦ 2 or 3 thick slices sourdough bread
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 head butter lettuce (Bibb or Boston)
â—¦ 1 pint grape or cherry tomatoes
â—¦ ¼ cup mayonnaise


Recipe

Add the bacon to a cast-iron or nonstick skillet set over medium heat. Cook for about 8 minutes, shuffling and flipping the bacon, and lowering the heat as needed so it doesn't burn, until it's as crispy as you like. While the bacon is cooking, cut the crust off the bread slices (save these for crumbs), then tear the slices into bite-size pieces.

When the bacon is done, transfer it to a plate—but keep the fat in the skillet and the heat on medium. Add the bread pieces to the pan, sprinkle with a pinch each of salt and pepper, then toss. Cook for about 4 minutes, stirring occasionally and lowering the heat as needed so it doesn't scorch, until the bread is browned and crispy on the outside but still squishy on the inside. Turn off the heat and let the croutons cool in the skillet.

Lop off the bottom of the lettuce head, then pull apart the leaves and tear them into bite-size pieces. Wash and dry well. (If there's excess water, the dressing will slide off.)

Add â…” cup of the tomatoes and the mayo to a blender or food processor. Season with salt and pepper. Process until smooth, scraping down the sides as needed. Tweak the salt and pepper to taste. Halve the remaining tomatoes. Crumble the cooled bacon.

To assemble, combine the lettuce and half of the croutons in a big bowl. Add the tomato dressing and toss. Divide the dressed salad between plates and sprinkle the tomatoes, bacon, and remaining croutons on top.

Serves 2 to 4