Oh Yes, Bacon, Again…
Yesterday was a PA day, so our kids didn’t go to school and the result was lots of pizza eating and pop drinking. The day after pizza is usually a green day, so I decided to make some salad with whatever ingredients I could find around, and guess what I grabbed first, no I think it was more of what I found first? The bacon of course…
If you read my last post, you must be thinking, oh lord, is bacon the only food she eats? Hang in there, don’t jump to conclusions, yet, because I’m proud to report today, that I’m not sneaking in the bacon; this recipe is actually designed to have bacon (by me of course). Anyway so besides bacon, I grabbed tomatoes and green lettuce and voila, my BLT salad was born. It reminded me of the good old days when we used to order BLT sandwiches, not the dot.com BLT, the original BLT.
According to the article in Wikipedia, on BLT, in the 1903 Good Housekeeping Everyday Cook Book, a recipe for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread, and BLT is the second most popular sandwich in the US, and is a favourite in the UK. So this is enough statistics to confirm that there are millions of bacon lovers out there, me included.
So if you are one of the millions of lovers of BLT, I’m positive you will love this salad too. So settle back and enjoy, the recipe…sorry I wish I could deliver electronically, by the click of a mouse. I would if I could, but I can’t so I wont.
Please, always remember to assemble all ingredients before you start cooking. The cooking goes much faster!
Fry bacon in a pan (skillet) until brown and crisp.
To make dressing, drain off excess bacon fat from frying and leave two tablespoons in the skillet (if preferred drain off all, and add olive oil instead). Heat the oil over medium heat, add the roasted sunflower seeds and onions, and then whisk in balsamic vinegar and honey, and cook 1-2 minutes, over low heat. Season with salt and pepper.
I always prefer to assemble my salad in individual dishes, incase there are any left overs (children are unpredictable when it comes to food). Place the salad on four individual bowls or one large bowl. Top with some tomatoes.
Sprinkle some bacon.
Top with Feta Cheese or if you prefer another type of cheese, suit yourself. Drizzle the warm dressing over the salad and serve immediately. THIS SALAD IS DELICIOUS, for bacon lovers, of course….
My children loved this salad too…the usual chit chatting stopped until they finished eating.
I hope you enjoy the salad, if you do not like Bacon, (I have a sister who doesn’t eat bacon), then just omit it.
Bacon Lettuce Tomato Salad (serves 4)
- 150g lettuce, shredded or enough salad for 4 servings
- 100g (4 slices) bacon, chopped into bits or slices, if you prefer more, my pleasure
- 4 medium tomatoes, quartered, deseeded and sliced
For the dressing
- 2 tablespoons bacon fat from frying or if preferred extra virgin olive oil
- 20g (2 tablespoons) roasted sunflower seeds
- 1 small red shallot or ⅛ red onion, finely diced (about 3 tablespoons)
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or ½ teaspoon brown sugar
- Salt and pepper to taste
- Feta cheese to top
- Place lettuce in a large salad bowl or divide into four individual serving plates. Top with tomatoes.
- Fry bacon in a pan, until brown and crisp. Scoop with a slotted spoon and set aside on a paper towel, to drain, then scatter on top of the salad or individual serving plates.
- Drain off excess bacon fat from frying and leave two tablespoons in the skillet (if preferred drain off all, and add olive oil instead). Heat over medium heat, add sunflower seeds and onions, and then whisk in balsamic vinegar and honey, and cook 1-2 minutes. Season with salt and pepper.
- Drizzle hot dressing over salad. Top with Feta cheese and serve immediately, whilst still warm.
- Salad variation: you can use any other green salad of your choice.