Blt salad

Indulge in the savory flavors of crisp bacon, ripe tomatoes, and fresh lettuce with this delightful BLT salad recipe. Perfect for a light and delicious meal!

Ingredients:

• 2 thick slices sourdough bread
• 4 thick slices bacon, halved
• Kosher salt and freshly ground black pepper, to taste
• 1 head butterhead lettuce (aka Bibb or Boston)
• 1 pint yellow cherry tomatoes
• 1/4 cup mayonnaise

Instructions:

1. Remove the edges from the bread slices and tear them into irregular pieces using your hands.
2. Place the bacon in a large cast-iron or nonstick skillet over medium heat. Cook for approximately 8 minutes until it reaches your desired level of crispiness. Remember that it will continue to crisp up as it cools. Transfer the bacon to a plate to cool, keeping the fat in the pan over the heat.
3. Add the torn bread pieces to the skillet with the bacon fat. Season with salt and pepper, then stir until the bread is well-coated with the fat. Cook over medium heat for about 4 minutes, flipping the bread to brown evenly on all sides. The goal is for the bread to turn golden-brown and crispy on the outside while still maintaining a soft texture when slight pressure is applied. Turn off the heat and allow the bread to cool down.
4. Remove the core from the head of butter lettuce and separate the leaves. Tear the bigger leaves into bite-sized pieces while leaving the smaller ones intact. Thoroughly wash and ensure the lettuce is completely dry, as excess water will cause the dressing to slide off.
5. In a blender or food processor, combine a generous half cup (around 100 grams) of cherry tomatoes with mayonnaise, a pinch of salt, and some black pepper. Blend until the mixture becomes smooth and bright yellow, scraping down the sides with a silicone spatula as necessary. Taste and adjust the seasoning to your liking.
6. Halve the remaining cherry tomatoes lengthwise. Break the cooled bacon into large, bite-sized pieces using your hands.
7. In a large bowl, mix the prepared lettuce and bacon-fat croutons. Add the tomato-mayo dressing and toss everything together, using your hands if possible, or two spoons as an alternative. Divide the salad between two plates and evenly top with the halved tomatoes and bacon. Serve and enjoy immediately.

Summary:

• Calories: 1703 kcal
• Fat: 95 g
• Protein: 51 g
• Carbs: 163 g
• Potassium: 1814 mg
• Magnesium: 169 mg