A fresh take on the classic BLT, combining tender butter lettuce, sweet heirloom cherry tomatoes and crisp bacon with toasted breadcrumbs and fresh herbs. A creamy homemade buttermilk dressing ties everything together for a simple but flavorful salad.
Servings: 1
Prep Time: About 15 minutes
Cook Time: About 5 minutes
Prep Time: About 15 minutes
Cook Time: About 5 minutes
Ingredients:
- 2 tablespoons toasted breadcrumbs
- 1 tablespoon chopped fresh herbs, such as basil, chervil, chives or tarragon
- 1 head butter lettuce, chopped
- ½ cup heirloom cherry tomatoes, halved
- 2 tablespoons bacon, chopped and cooked until crisp
- Buttermilk Dressing, as needed (recipe follows)
Instructions:
- In a large bowl, combine the toasted breadcrumbs and fresh herbs.
- Add the butter lettuce, cherry tomatoes and crispy bacon.
- Add as much Buttermilk Dressing as desired and gently toss until the salad is evenly coated.
- Serve immediately.
Buttermilk Dressing
Yield: About 2 cups
Ingredients:
- ½ shallot
- ¼ cup buttermilk
- ¼ cup apple cider vinegar
- 1–2 tablespoons honey
- 1 egg yolk
- Salt, to taste
- Freshly ground black pepper, to taste
- 1½ cups canola oil
Instructions:
- Place the shallot, buttermilk, apple cider vinegar, honey, egg yolk, salt and pepper in a blender.
- Pulse until combined.
- With the blender running on low speed, very slowly drizzle in the canola oil until the dressing is smooth, creamy and emulsified.
- Taste and adjust the honey, salt and pepper as necessary.
- Serve immediately or refrigerate in an airtight container.
Tip: The dressing recipe makes considerably more than you'll need for one salad. Because it contains raw egg yolk, keep it refrigerated. For the blog, I'd be more conservative than the original recipe's one-week storage recommendation and suggest using it within 3–4 days.
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