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Charred BLT Salad

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Cindy Barr and Lindsey Lower
Hands-on time 27 mins
Total time 27 mins
Yield Serves 4
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.


  • 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

Nutrition 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

How to Make It

  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.