Tuesday, August 2, 2011

Too Hot to Cook: BLT Salad

I don't love to cook in August. It's just too hot and humid.
Grilling and salads are on the schedule (and "reservations!") for the next couple of weeks.

A good BLT salad is always welcome, no matter what the heat index.
As long as you have some greens, some ripe tomatoes, some bacon, and of course, toasted bread cubes, you are in business.

I liked Sarah's addition of avocado and feta, so I gave my usual BLT salad a new life.
I made my cilantro citrus vinaigrette to pour over, and bring on the heat.

BLT Salad w/ Avocado: (adapted from In Praise of Leftovers) serves 2

6 slices of bacon, cooked crisp and cut up into pieces
3 hard boiled eggs, sliced
1 avocado, cubed
Romaine, arugula, watercress or your favorite green
basket of cherry tomatoes, halved
1 cup of toasted bread cubes (method below)
handful of feta (optional)
olive oil
salt & pepper

Cilantro Lime Vinaigrette: (adapted from Eating Well)

1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
zest of a lime
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients in a food processor until blended. Dressing can be made a few hours ahead.

Fry up the bacon and drain on paper towels, set aside.

In the same skillet, heat some olive oil (or if you want to be decadent, use some of the bacon fat) and fry up the bread cubes, turning them, until crisp, about 5 minutes total. Set aside.

Assemble all the ingredients together on individual plates and drizzle some of the cilantro vinaigrette over. Sprinkle with feta cheese, if desired.

I feel cooler already.


Becki's Whole Life said...

Loving this salad. I especially like the cilantro lime vinaigrette - kind of a unique twist to this BLT salad.

Sam @ My Carolina Kitchen said...

I love the eggs and avocado in this. And I'm so fond of croutons, croutons could be my middle name. Your salad has the best of everything Stacey. Stay cool.

Melissa @IWasBornToCook said...

Looks delicious!

The Japanese Redneck said...

I've been wearing salads out since last week. This looks like a good addition to the cause.

Ciao Chow Linda said...

If only I had some avocado I'd make that salad for lunch today - it will have to wait until later in the week.

The Short (dis)Order Cook said...

I have done similar things to BLTs by making them into salads, but never considered such a tasty dressing, or adding eggs. Will definitely give this a go!

kat said...

What a wonderful salad. It is too hot to cook here too!

Joanne said...

"and reservations" ha. I love the way you think.

Oui, Chef said...

This is brilliant! I've nothing more to say. - S

Proud Italian Cook said...

It's so hot today, 96 and very humid this would be perfect! no bacon though, so it will have to wait, and I love your dressing!

Claudia said...

Every Saturday I come home with a thick slab of organic bacon and vegetables and make a great, big crunchy salad. Too bad they don't have avocados at our Farmer's Market!

Ginny Lee said...

we had watermelon FOR dinner, not with dinner--97 degrees at 9 pm...high of 103 today.
at least we have mild winters ;)