BLT the Salad

By by Sur La Table & Andrews McMeel Publishing
Images
BLT the Salad
Serves
Makes 4 servings
Ingredients
  • Tomatoes in a variety of colors and sizes, including cherry, grape, or pear tomatoes, to serve 4
  • Kosher or sea salt & freshly ground black pepper Red or white wine vinegar
  • 4 thick slices apple wood–smoked bacon, cut into 1-inch pieces
  • ½ cup Buttermilk Salad Dressing with Dried Tomatoes Recipe, made without the dries tomatoes
  • 4 small handfuls of arugula, mizuna, or other softbaby greens


Procedure
When heirloom tomatoes start to flood the market in their vivid Technicolor hues, it’s time to deconstruct the bacon, lettuce, and tomato sandwich. Such tomatoes are too eye appealing to hide between slices of bread. Make them the stars of the BLT, drizzling them with a creamy dressing, then topping them with some wispy greens and crispfried bacon. Use the tastiest tomatoes you can find, preferably in a variety of colors, sizes, and shapes. Offer bread on the side for mopping up the flavorful juices.

Slice the large tomatoes and arrange them on a serving platter. Season with salt and pepper and sprinkle with vinegar. Cut small tomatoes in half and set aside.

Put the bacon in a large cold skillet and set over moderately low heat. Cook, turning the bacon often with tongs, until the pieces are crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain.

Spoon the dressing over the tomatoes. Top with the arugula, and scatter the halved small tomatoes and the crisp bacon on top. Serve immediately.

BLT the Salad

By by Sur La Table & Andrews McMeel Publishing
Serves
Makes 4 servings
Ingredients
  • Tomatoes in a variety of colors and sizes, including cherry, grape, or pear tomatoes, to serve 4
  • Kosher or sea salt & freshly ground black pepper Red or white wine vinegar
  • 4 thick slices apple wood–smoked bacon, cut into 1-inch pieces
  • ½ cup Buttermilk Salad Dressing with Dried Tomatoes Recipe, made without the dries tomatoes
  • 4 small handfuls of arugula, mizuna, or other softbaby greens


Procedure
When heirloom tomatoes start to flood the market in their vivid Technicolor hues, it’s time to deconstruct the bacon, lettuce, and tomato sandwich. Such tomatoes are too eye appealing to hide between slices of bread. Make them the stars of the BLT, drizzling them with a creamy dressing, then topping them with some wispy greens and crispfried bacon. Use the tastiest tomatoes you can find, preferably in a variety of colors, sizes, and shapes. Offer bread on the side for mopping up the flavorful juices.

Slice the large tomatoes and arrange them on a serving platter. Season with salt and pepper and sprinkle with vinegar. Cut small tomatoes in half and set aside.

Put the bacon in a large cold skillet and set over moderately low heat. Cook, turning the bacon often with tongs, until the pieces are crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain.

Spoon the dressing over the tomatoes. Top with the arugula, and scatter the halved small tomatoes and the crisp bacon on top. Serve immediately.