1 hour ago
Tuesday, August 2, 2011
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)
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.