Tag Archives: BLT

BLT Salad with Avocado and Grilled Croutons

BLT salad view

Bacon-ends: contemplate that. I spied a bag of bacon ends at the farmers market and had to examine. The bag was hefty, lumpy, and thick with triangular hunks of bacon mounded in vacuum packed togetherness. Bacon indeed, but not the typical neatly fanned skinny slices. You see, when those tidy OCD sliced packages are created, all irregular knobs and ends are discarded in order to produce supermarket packaged perfection. I am here to tell you that you want those ends. They are veritable chunks of heaven for bacon lovers, evoking food craving delirium. Of course I bought them.

BLT saladBLT Salad with Bacon Ends, Avocado and Croutons
Serves 4 as a main course salad

1 1/2 to 2 pounds bacon ends, excess fat trimmed, cut into 1-inch cubes
2 cups coarsely torn bite-size pieces of levain or ciabbata bread
Salt

Dressing:
3 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Salad:
1 large head red leaf lettuce, leaves washed and torn into bite-size pieces
4 small vine ripened tomatoes, cut into wedges
Corn kernels cut from one ear of corn
1 large hass avocado, cut into 1/2-inch cubes
1/2 small red onion, thinly sliced

1. Prepare the grill for indirect medium heat (about 400°F for a gas grill). Trim any excess fat from the bacon ends. Cut the ends into 1-inch chunks and arrange  on a grill rack (or grate) set over a grill pan to capture the rendered fat. Grill until the fat is rendered and the ends are crispy golden, about 25 minutes. (You can do this in the oven with a broiler pan, if you like.) Transfer the ends to a plate.
2. Toss the bread in the rendered fat and lightly season with salt. Spread the bread on a grill pan or the grates and grill until golden and crisp, turning as needed. Set aside.
3. Make the dressing: Whisk the vinegar, garlic, salt, and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.
4. Place the salad ingredients in a large bowl. Add half of the dressing and toss to coat. Scatter the bacon and croutons over the salad and drizzle with additional dressing to taste. Serve immediately.

BLT with Avocado and Sriracha Mayo

blat tastefood

Step aside kale detox and juice cleanse. It’s the new year, and I’m having a BLT. Not just any BLT, mind you, but a two-fisted BLT, sandwiched between crusty country levain bread, layered with creamy slices of avocado and smears of sriracha-licked mayo. What’s more to say? Happy 2015 to you!

Bacon, Lettuce, Tomato and Avocado with Sriracha Mayo

Makes 1

2 tablespoons mayonnaise
1 teaspoon Sriracha
2 thick slices country style bread
1 to 2 lettuce leaves
2 to 3 slices vine-ripened tomato
2 to 3 slices crisp cooked bacon
1/2 ripe avocado, sliced

Whisk the mayonnaise and Sriracha in a small bowl.
Lightly toast the bread. Smear the mayo over each slice. Top one bread slice with lettuce, tomato, bacon and the avocado. Top with the remaining bread slice. Enjoy.