My mother has been blessing us with buckets of tomatoes from her garden, and the red orbs are threatening to take over the kitchen—so I’m kinda on a BLT roll. My husband was grilling brats one evening, and I wanted a side salad that we hadn’t had a gazillion times already. So I came up with this BLT combo and taste-tested it on our guests Andy and Nancy, and their daughter Emily, and they all thought it was da bomb. Thankfully, there was a little leftover so I could have it for lunch again the next day, ’cause I thought it was delish, too. I think the trick to infusing the greens with the “BLT” flavor, was sautéing the leeks in a little bacon fat. They really held onto the nuance of the bacon (if bacon has a “nuance,” that is…it’s sort of the bully of meats as far as taste.)
I considered a vinaigrette dressing for this salad, but since BLT’s are all about the mayo, thought I better stick with a creamy mayonnaise-based dressing. It was a good decision! It really enhanced the other ingredients, without over-powering. My only concern was that it was a little thicker than I would have liked, so it may need more vinegar to thin it down. I’ve given a range here, but I used just 1 tablespoon. More might make it too tart—try it and let me know!
Serves 6-8
For dressing
¼ cup Hellmann’s real mayonnaise
2 tablespoons fresh basil pesto
1-2 tablespoons apple cider vinegar
For salad
1 leek, sliced thin to all but toughest green part*
1-2 tablespoons bacon fat
1 head Romaine lettuce, julienned
¼ cup fresh parsley, chopped
½ of a cucumber, sliced and quartered
2 ripe avocados, cubed
2 large tomatoes, diced, or 2 cups cherry tomatoes quartered
6-8 slices of bacon, fried crisp, drained on paper towels, and crumbled
To make dressing: Whisk together mayonnaise, pesto, and 1 tablespoon apple cider vinegar. Add more vinegar if needed to thin. Set aside.
To make salad: Saute leeks in bacon fat over medium heat, until leeks begin to caramelize (turn light brown on edges). On large serving platter, layer lettuce, parsley, cooked leeks, cucumber, and avocados. Drizzle with dressing, then top with tomatoes, and crumbled bacon.
*NOTE: It’s best to chop leeks, then soak in a bowl of cold water, in order to let the sand and dirt settle to bottom of the bowl. Then scoop out the leeks and let them thoroughly drain in a colander before frying in the bacon fat. Leeks tend to hold on to a lot of dirt and sand between their layers as they grow. It’s rare to purchase a leek that has been thoroughly rinsed enough to cook it without soaking first.
