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BLT Salad

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 30 mins
Total time 40 mins
Yield Makes 4 servings
We reinvented the classic BLT into a BLT Salad. To go with the salad, a tangy garlicky mayo-based dressing was added.

Ingredients

  • 6 artisan bread slices, halved
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • 6 thick applewood-smoked bacon slices, chopped
  • 1 sweet onion, halved and sliced
  • 1 garlic clove
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 pound assorted heirloom tomatoes, cut into wedges
  • 1 (5-oz.) package arugula

How to Make It

  1. Preheat oven to 400°. Drizzle bread with oil; sprinkle with 1/2 tsp. each kosher salt and pepper. Bake bread in a single layer in a jelly-roll pan 12 minutes or until golden.

  2. Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes or until crisp. Drain on paper towels; reserve 1 Tbsp. drippings in skillet.

  3. Sauté onion in hot drippings over medium-low heat 3 to 5 minutes or until tender.

  4. Smash garlic to make a paste. Whisk together mayonnaise, lemon juice, garlic paste, and remaining 1/2 tsp. each salt and pepper.

  5. Toss together tomatoes, arugula, bacon, onion, and salt and pepper to taste in a large bowl. Pour mayonnaise mixture over tomato mixture, and toss to coat. Serve immediately with toasted bread.