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.

Mark Bittman
Recipe by Cooking Light May 2012

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Mary Britton Senseney/Wonderful Machine; Styling: Cindy Barr and Lindsey Lower

Recipe Summary

hands-on:
27 mins
total:
27 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat grill to medium-high heat.

  • 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.

Nutrition Facts

226 calories; fat 16g; saturated fat 4.5g; mono fat 9.1g; poly fat 1.4g; protein 9g; carbohydrates 12.9g; fiber 2.9g; cholesterol 19mg; iron 1.5mg; sodium 559mg; calcium 120mg.