Ripe tomatoes, no nitrate bacon from pastured pigs, and fresh crunchy lettuce are the pillars of this salad. I use either North Country Cookhouse brand (NH), Manda Farms bacon (Plainfield, MA), or Hawk Farm bacon (Shelburne, MA).
If you are using romaine lettuce it’s okay to cut it into bite sized pieces. For other kinds of lettuce, such as little gem, I’d recommend tearing it up by hand for beauty’s sake. I used the heart of a head of romaine. As you see in the photo, it was a very light yellow green. It was also very tender. Using the bigger outside and bright green leaves would work nicely, as well.
There are so many variations possible with this salad. One is to add boiled and cooled new potatoes around the edge of the plate. Another couple would be to add 1/8 cup of chopped parsley or add a few sliced black olives in with the lettuce before it’s tossed. Go with your tastes. In the case of multiplying this recipe for more people, one could serve additional garnishes and let your guests add them on as they like. Although, simple BLT salad is so delicious the frills are not really necessary.
- Prep time
- 20 minutes
- Cook time
- 10 minutes
- Total time
- 30 minutes
- Gluten Free
- Meal type
- Serve Cold
- 8oz bacon (non GMO fed, local, and nitrate free )
- 1 large tomato (vine ripened )
- 1 head lettuce (Romaine or your choice)
- 2 tablespoons mayonaise (organic)
- 1 teaspoon rice vinegar (plain no seasonings)
- 1/2-1 teaspoon water (enough for desired thickness)
- 2 scallion (sliced thin for optional garnish)
- Step 1
I like to cut the edges of the bacon before putting it in the pan. They way the it will lay flat while it cooks. Add oil or bacon grease to the skillet if your bacon is extra lean. Fry the bacon. For best success lay out the bacon in a cold pan so that it almost covers the bottom of the pan then turn on the flame. Cook on medium or medium low watch it closely and turn as needed. Tongs work well to turn the bacon. When the bacon is done it can be drained on paper towels and then cut into small pieces. Set the bacon aside while the rest of the salad is prepared.
- Step 2
- Rinse the lettuce well in cool water. Dry it in a salad spinner or with an absorbent kitchen towel. Slice or tear the lettuce into bite sized pieces. Put it in a salad bowl that has room for tossing the salad with the dressing.
- Step 3
- Slice up organic vine ripened tomatoes into bite sized pieces. Make a special slice for a garnish. And you might want to slice up a couple of scallions for a garnish as well. Add the tomatoes into the bowl with the lettuce.
- Step 4
- Mix up the mayonnaise, vinegar, and water by beating it with a fork until it has a smooth and fairly thick consistency. Play with the amounts of ingredients until you have a good consistency. If you make too much dressing store it the refrigerator and use it to start your next salad dressing. There are many tasty variations of mayonnaise salad dressings.
- Step 5
Add about 2 tablespoons of salad dressing to the lettuce and tomatoes. Toss with salad spoons just enough to coat it all with the dressing. Scoop servings onto salad plates sprinkle the bacon over it, top with a slice of tomato, and add the scallions if you like. The salad is ready to serve. It’s best if eaten soon after it is made.