BLT SALAD

BLT SALAD

 

(METRO) — Particularly after a long day at work, oftentimes the easiest recipes are the ones you most enjoy. Such is the case with the “BLT Salad” from Mimi Luebbermann’s “The Heirloom Tomato Cookbook” (Chronicle). Perfect for those days when time is not on your side or you just feel like whipping a delicious meal up in a few minutes, the “BLT Salad” is both delicious and easy.

 

• 2 large heirloom tomatoes, sliced

• 1 avocado, peeled, pitted and diced

• 1 cup Buttermilk Dressing

• 8 slices bacon, cooked until crisp, then crumbled

• Leaves from 1 head butter lettuce

 

Suggested Wine Pairing:

Syrah or Merlot

 

Divide the butter lettuce leaves among four salad plates. Top with the tomato slices, sprinkle with the avocado, and drizzle each plate with 1⁄4  cup buttermilk dressing. Top each plate with crumbled bacon.

 

BUTTERMILK DRESSING

Makes 2 Cups

 

• 1⁄4 cup red wine vinegar

• 1 egg yolk

• 1 small shallot, coarsely chopped

• 1 cup virgin olive oil

• 1 cup buttermilk

• 2 tablespoons minced fresh flat-leaf parsley

• 1 teaspoon minced fresh thyme

• Kosher salt and freshly ground pepper to taste

 

In a blender or food processor, blend the red wine vinegar, egg yolk and shallot. With the machine running, gradually add the olive oil to emulsify. Add the buttermilk, parsley, and thyme and pulse to combine. Season with salt and pepper. Cover and refrigerate leftover dressing for up to three days.