I just love BLT’s in the summer with ripe tomatoes and soft white bread for a Sunday lunch. I’m also a fan of ice cold adult beverages. However, I am really not a cold sandwich for dinner person. What beverage goes with those? So when I found this recipe, I knew I had to try it. It’s a great beginning to any meal and any bottle of white wine.
In an effort to use up the remaining tomatoes from the summer harvest, I made this salad. It really does taste like a BLT. The tangy dressing is a cross between Caesar and Ranch.
Get these guys together.
Do you eat cold sandwiches and drink at the same time? What’s your favorite combination?
1 teaspoon sea salt
15 twists of freshly ground pepper
8 slices bacon
1 large sweet onion, sliced
1 garlic clove, minced
1/2 cup olive oil mayonnaise
the juice of 1 lemon
1 pound assorted tomatoes cut into various shapes
1 6 oz of a spring mix (or any combination of your favorite lettuces)
instructions and directions:
Cook bacon in a skillet over medium heat, 10 minutes or until crisp. Drain on paper towels and break into bite sized pieces; reserve 1 Tbsp. drippings in skillet.
Sauté onion in hot drippings over medium-low heat 3 to 5 minutes or until tender. The purpose is not to caramelize.
Mince garlic and smash to make a paste. Whisk together mayonnaise, lemon juice, garlic paste, and salt and pepper. Add a splash of milk if the dressing is too thick.
Toss together tomatoes, lettuce, 6 pieces of bacon, onion, and salt and pepper to taste in a large bowl. Pour mayonnaise mixture over tomato mixture, and toss to coat. Divide into individual salads and top each salad with remaining 2 pieces of bacon.
Slightly adapted from Southern Living (serves 4)