Charred BLT Salad

Charred BLT Salad Recipe
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Cindy Barr and Lindsey Lower
Based on the BLT, this hearty Charred BLT Salad starts with Romaine; then strips of prosciutto, crunchy bread cubes, and cherry tomatoes are scattered on top--finishing with blue cheese that begins to melt when it hits the warm lettuce.
4

Worthy of a special occasion

Yield:

Serves 4

Recipe from

Cooking Light

Recipe Time

Hands-on: 27 Minutes
Total: 27 Minutes

Nutritional Information

Calories 226
Fat 16 g
Satfat 4.5 g
Monofat 9.1 g
Polyfat 1.4 g
Protein 9 g
Carbohydrate 12.9 g
Fiber 2.9 g
Cholesterol 19 mg
Iron 1.5 mg
Sodium 559 mg
Calcium 120 mg

Ingredients

3 tablespoons extra-virgin olive oil, divided
2 ounces thinly sliced prosciutto, cut crosswise into ribbons
1 1/2 cups (1/2-inch) cubed whole-grain bread (about 2 ounces)
1 pint grape tomatoes
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 romaine hearts, halved lengthwise
Cooking spray
1/4 cup chopped green onions
2 ounces blue cheese, crumbled

Preparation

1. Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add prosciutto; cook 4 minutes or until crisp, stirring occasionally. Remove prosciutto with a slotted spoon. Drain on paper towels. Add bread to pan; cook 3 minutes or until browned, stirring frequently. Combine prosciutto and bread. Add remaining 1 tablespoon oil to pan. Add tomatoes; cook 5 minutes or until skins begins to split, stirring frequently. Pour tomatoes and olive oil into a small bowl. Sprinkle with salt and pepper.

2. Preheat grill to medium-high heat.

3. Coat cut sides of lettuce with cooking spray. Place lettuce, cut side down, on a grill rack coated with cooking spray. Cook 2 minutes or until well marked. Place 1 lettuce half on each of 4 plates. Divide prosciutto mixture and tomato mixture among servings. Top each serving with 1 tablespoon onions and 1/2 ounce cheese.

Note:

Mark Bittman,

May 2012
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