Tuesday, July 15, 2014

Grilled BLT salad

Has anyone started wondering if I still cook anymore? Ha, so it's just Lance that wonders if I still cook? At this stage of our life, less is more and repetition happens. We have standbys that will please everyone and things I know I can make that won't make me want to throw up once I smell the finished product (food smells are still bothersome). I really like summer and the minimally prepared seasonal foods that go with them. Lance tolerates salad reasonably well and Lucan, well, not so much. But in the case of this BLT salad, I was able to deconstruct it some where Lucan was eating "parts" of the salad along with us. And in the eyes of Dinner: A Love Story, that is a dinner win.

2 romaine lettuce hearts, cut in half lengthwise
2 tablespoons olive oil
1 cup cherry tomato halves
1 cup cooked largely diced bacon
1 cup seasoned croutons
1 medium avocado, skin and pit removed, and diced

1/3 cup mayonnaise (you could also sub plain greek yogurt too)
¼ cup milk
2 teaspoons apple cider vinegar or lemon juice
½ teaspoons garlic powder (the original recipe calls for 1 1/2 teaspoons of garlic and that was waay too much)
¼ teaspoon freshly ground pepper


Heat the grill on medium high.
Brush the romaine lettuce with olive oil.
Place the romaine lettuce on the grill, cut side down for 3 minutes, then flip it to the other side and grill for 3 minutes (really watch your lettuce - if your grill runs hot, you don't want to burn your salad. Burnt lettuce is as about tasty as charred paper. I speak from experience.)
Plate the lettuce.
Top the grilled romaine lettuce with the tomatoes, bacon, croutons, and the avocado.
To make the dressing, whisk the mayonnaise, milk, vinegar, garlic powder, and pepper together until smooth.
Drizzle the dressing over the salad.
The best bites are the ones that include a little bit of everything on them. And of course, no burnt lettuce :) For inquiring minds, Lucan ate bacon, croutons and some avocado. That's kind of a balanced meal, right?

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