The picture above is Suzen’s interpretation of this recipe.
“It’s raining,” she said. “I’m not grilling.”
And so, we did not grill the romaine lettuce but simple served it tossed with bacon, tomatoes and dressing. Either way, this salad is treat, familiar yet dramatically different. This dish easily forms a full meal. Miss the bread of your traditional BLT? How about a warm dinner roll with butter.
Particularly if you do not grill the lettuce, you can create this meal in minutes.
Chilled white wine. You probably want that along with the rolls.
This recipe comes from 365 Comfort Foods from Better Homes and Gardens. Just as that BLT sandwich is something many of us crave [I can do it daily], this is a salad you’d enjoy on a regular basis.
Finally, when baking the bacon, consider topping it with brown sugar or maple syrup. The sweetened bacon will contrast with the buttermilk dressing and give your dish an added lift.
BLT Salad with Buttermilk Dressing
Yield: serves 4
- 4 slices bacon
- 2 tablespoons crème fraiche or sour cream
- 2 tablespoons mayonnaise or salad dressing
- 1 tablespoon snipped fresh dill
- 1 tablespoon cider vinegar
- 1 clove garlic
- ¼ cup buttermilk
- Freshly ground black pepper
- 2 head romaine lettuce
- Olive oil
- 1 cup cherry tomatoes, halved
- ½ cup shaved Parmesan cheese
Preheat the oven to 375°F. Arrange the bacon in a shallow baking pan. Bake about 15 minutes or until crisp. Remove the bacon and drain on paper towels. Rumble the bacon and set aside.
Meanwhile, for the dressing, in a small bowl whisk together the crème fraiche, mayonnaise, dill, vinegar, and garlic. Whisk in the buttermilk. Seaton to taste with salt and pepper.
Cut each head of the lettuce in half lengthwise. Brush lettuce with oil and sprinkle with additional salt and pepper. For a charcoal or gas grill, place the lettuce on the rack of a covered grill directly over medium heat. Grill about 2 minutes or until lightly charred, turning one halfway through grilling. For a grill pan, preheat the pan, add the lettuce and cook as above.
Place the lettuce on 4 plates. Sprinkle over the bacon and tomatoes. Pour over the dressing and sprinkle with the Parmesan.
Source: 365 Comfort Foods from Better Homes and Gardens
Photo Information: Canon T2i, 18-55MM Macro lens, F/2.8, 100th second, ISO 1000
Here is the next step in our honey-based spring holiday menu. This salad features butter lettuce, a delicious but too often overlooked set of greens. Butter lettuce heads are smallish so for 4 people, this recipe calls for 3 heads.
The vinaigrette, with tarragon and citrus, offers intense flavor. As a result, this salad has the “legs” to stand on its own with any dish, like that lamb or ham you are thinking about for this weekend.
Like many a good salad, the work here is all in the vinaigrette and this dish can be quickly prepared for your holiday table.
Butter Lettuce Salad with Tarragon and Citrus-Honey Vinaigrette
Servings: serves 4 generously
- 1 lemon, zested and juiced
- 1 lime, zested and juiced
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Fine sea salt and freshly ground black pepper
- 6 tablespoons canola oil
- 3 head butter lettuce (aka Boston lettuce or Bibb lettuce)
- ½ cup fresh cut tarragon leaves
Whisk the lemon zest and juice, lime zest and juice, honey and mustard in a bowl and season to taste with salt and pepper. Slowly drizzle in the canola oil while whisking constantly until completely emulsified.
Trim off the core from each head of lettuce and separate the leaves, discarding the tough outer leaves. Rinse the lettuce leaves in a large bowl of cold water and spin dry. Place the lettuce leaves in a large bowl and season with salt and pepper. Add the tarragon leaves and gently toss the lettuce with enough vinaigrette to coat lightly.
Stack the lettuce leaves on 4 plates, starting each stack with the larger outer leaves on the bottom and ending with the small inner leaves on top. Serve immediately.
Source: Avec Eric by Erick Rupert