I love BLT sandwiches, but it’s not exactly the healthiest thing one can make for dinner. So I like to make a BLT salad, which cuts down on the carbs and greatly increases the leafy greens. And oddly enough, that adjusted ratio is perfect for what’s coming out of my garden right now. I’ve got tender fall lettuces and spicy arugula and mizuna starting to come up in appreciable quantities. And though I no longer have the big slicing tomatoes that work so well on a sandwich, I’m still getting a few late Romas and cherry tomatoes from my garden. These are more than sufficient to give a BLT salad some good tomatoey flavor.
The strategy is very simple. I put a dollop of mayonnaise and some salt and pepper in a large bowl and cut it with some vinegar or lemon juice. I add the chopped tomato and any juice from the cutting board to further thin the dressing. Then I toss the lettuce in the dressing and add a couple slices of bacon that I’ve fried and crushed into pieces. Finally, I add cubes of freshly toasted bread on top (from one slice, rather than the two I’d use in a sandwich). Sometimes I’ll actually fry the bread on one side in the leftover bacon fat, though I suppose that makes the salad a little less healthy. Whatever. A little fat makes salad awesome.