Bacon is the great equalizer. Everyone I know loves bacon. Consider the simplicity of a Bacon Lettuce and Tomato sandwich. It stands as a classic on its own and fares well with small upgrades and changes; for example, a BLT salad. What I like most about a BLT salad is that I can change it up in small ways, and it always comes out crispy, bacon-y, and delicious.
Bacon: I’ve tried regular, thick-cut, lower-sodium, peppered, and turkey bacon. All tasty options.
Lettuce: I’ve switched it up among iceberg, romaine, red leaf, spinach, and butter lettuces, and even mixed a few together for variety. It’s your BLT, so choose whichever you like.
Tomato: My favorite is the ease of halved grape tomatoes, but I’ve also enjoyed roma wheels and campari wedges.
The crunch of salad croutons swaps for toast. I like the larger Caesar croutons, or you can use any style you like. I caution against using heavily seasoned cheesy croutons as they overtake the flavor of the salad.
The finishing touch is a creamy dressing to replace the mayonnaise. My favorite is Brianna’s Poppy Seed dressing, and a creamy cucumber dressing takes a close second, but you can use any creamy white dressing you like.
To make it vegetarian, substitute sliced avocado for the bacon.
BLT Salad
6-8 strips crisp bacon, snapped into 1-inch pieces
1-2 heads lettuce, torn into bite-sized pieces
20 grape tomatoes, halved
2-3 oz. seasoned croutons
Brianna’s Poppy Seed dressing, about 2 tablespoons per serving
Combine all ingredients in a large salad bowl and toss gently; serve immediately.
Make ahead tip: You may combine the bacon pieces, lettuce, and tomato in a bowl and cover with a few sheets of paper towel; refrigerate. Add the croutons and salad dressing just before serving. Serves 4-6.
