Oct 1, 2008

BLT Salad

BLT Salad
6 Servings

1 head of Iceberg lettuce, firm
8 slices of bacon
4 tomatoes, large, ripe, cored, cut into 1-inch pieces
4 slices white bread
Butter
Kosher Salt

Freshly ground black pepper
10 oz BYU Ranch dressing

Cut head of lettuce in half and remove core. Put halves in a bowl of ice water to wash and chill. Drain well, and tear into 1-inch pieces. Roll lettuce pieces in paper toweling or spin gently in a salad spinner to remove all water. Reserve, refrigerated, until ready to use; lettuce should be very cold and crisp before assembling salad. Cook bacon in a skillet or oven until crisp. Put torn lettuce in a large bowl with diced tomato. Crumble warm bacon and add to bowl. Toast bread and brush lightly with melted butter. Cut toast into 1-inch squares and add to bowl. Toss salad and season liberally with kosher salt and freshly ground black pepper. Add enough Ranch to dress salad generously. Toss, taste carefully for seasoning, and serve immediately.

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