Delicious BLT Salad
Instructions:
- Here’s a salad made with the inner workings of our favorite sandwich. Makes 4 servings
- 1â„2 pound sliced bacon
- 1â„4 cup homemade mayonnaise or purchased mayonnaise (regular, low-fat, or fat-free)
- 1 tablespoon lemon juice
- 1â„2 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1â„2 teaspoon freshly ground black pepper
- 1 large head romaine lettuce, cored and chopped (about 8 cups)
- 2 large beefsteak tomatoes, cut into 1-inch pieces
- Heat a large skillet over medium heat. Add the bacon and fry until crisp, about 5 minutes, turning often. Transfer to a wire rack and drain for 5 minutes, then roughly chop the bacon.
- Meanwhile, whisk the mayonnaise, lemon juice, mustard, Worcestershire sauce, and pepper in a large bowl.
- Add the romaine, tomatoes, and chopped bacon; toss gently but well.
- Variations: Reduce the bacon to 1 â„4 pound. After it has fried for 2 minutes, add 1 â„2 pound medium shrimp, peeled and deveined, and continue cooking until pink and fi rm, about 3 minutes.
- Add 1 ounce shredded Parmigiano-Reggiano or Cheddar with the romaine.