Sunday, August 16, 2015
BLT Salad - as a meal
AUGUST MUST SURELY BE MY FAVORITE MONTH. Summer fruits and vegetables are at their peak of ripeness, abundance, and affordability. Brilliant pink crepe myrtle and golden black-eyed Susan on every corner cheer me. The scent of lavender fills the air.
Our back yard is alive with butterflies and hummingbirds. Not to mention all the other critters--birds, bunnies, squirrels, chipmunks, an occasional raccoon and snake, even a bear. I have seen foxes and deer around town, but so far not in our yard.
Suppers are casual and relaxed and we often dine by fireflies.
Our next door neighbor gave me a bowl full of cherry tomatoes which inspired a BLT salad. I roasted the tomatoes and also made croutons with some leftover chiabatta bread. I cooked the bacon until crisp, thinly sliced some red onion, chopped an avocado, and served it all atop a bed of freshly washed and dried, crisp lettuce, and topped it with homemade blue cheese dressing.
Freshly washed and dried lettuce
Thinly sliced red onion
Roasted cherry tomatoes
Homemade blue cheese dressing (Recipe)
Preheat oven to 400 degrees.
Place cherry tomatoes on a rimmed sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss lightly and spread into a single layer. Roast for 15 - 20 minutes, until the tomatoes are soft.
Cube day old French bread or ciabatta into bite sized pieces. Place on a rimmed sheet pan and drizzle with olive oil, and sprinkle with salt and pepper. Toss lightly and spread into a single layer. Bake for 15 - 20 minutes.
Arrange the onions, bacon, avocado, cherry tomatoes, and croutons on top of a bed of crisp lettuce. Sprinkle with salt and pepper to taste.
Serve with blue cheese dressing.