BLT and P Salad
I made this for the sole purpose of getting rid of tomatoes. I ended up throwing out the rest of my Swiss chard from the garden so the salad had no L in the BLT. Nonetheless, the fresh tomatoes, potatoes, and bacon are a delicious mix no matter how you stir them.
I used fresh garden tomatoes - 1 lg Aunt Ruby's German green tomatoes, 1 Mr. Stripe, and several smaller Better Boys. Lots of color in this salad.
Highly recommended by Jess since it has potatoes, her primary sustenance.
Servings: 6
Prep Time: 15 m
Cook Time: 30 m
Ingredients
- about 2 cups Cardinale Lettuce leaves, torn
- about 1/2 cup crumbled, cooked bacon
- about 2 cups freshly chopped, seeded Tomatoes
- about 4 cups Boiled, chilled and julienned Russian Banana Fingerling Potatoes
- 2 tbsp tsp red wine vinegar
- 6 tbsp olive oil
- 1 tsp dijon mustard
- 1/2 tsp sugar
- 1 tsp chopped Shallots
- freshly ground pepper and coarse salt
Directions
- In a large pot, bring water to a boil and boil potatoes. Set aside to cool.
- Cook bacon in a separate skillet and set aside to cool
- On a large platter, arrange torn lettuce and top with freshly chopped, seeded Tomatoes; julieneed potatoes, and an ample topping of crumbled, cooked bacon.
- In a small bowl, whisk together one part red wine vinegar with three parts olive oil, a teaspoon of Dijon mustard, 1/2 teaspoon sugar, a teaspoon of chopped Shallots and freshly ground pepper and coarse salt to taste.
- Dress the salad with this zesty vinaigrette (or use a traditional Russian dressing of mayonnaise, ketchup, pickle relish and a squeeze of lemon juice).