Wow..made this for a concert picnic. Prepared everything and then assembled it there. It traveled well and was delicious! I used bacon and heirloom cherry tomatoes. They were so good charred. We will make this again and again!
Charred BLT Salad
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.
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Total: 27 Minutes
- Calories: 226
- Fat: 16g
- Saturated fat: 4.5g
- Monounsaturated fat: 9.1g
- Polyunsaturated fat: 1.4g
- Protein: 9g
- Carbohydrate: 12.9g
- Fiber: 2.9g
- Cholesterol: 19mg
- Iron: 1.5mg
- Sodium: 559mg
- Calcium: 120mg
- 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
- 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.
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