Blt Salad

Name: Blt Salad
Ingredients: 6 artisan bread slices, halved; 2 tablespoons extra virgin olive oil; 1 teaspoon kosher salt, divided; 1 teaspoon freshly ground pepper, divided; 6 thick applewood-smoked bacon slices, chopped; 1 sweet onion, halved and sliced; 1 garlic clove; 1/2 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 pound assorted heirloom tomatoes, cut into wedges; 1 (5-oz.) package arugula

11 ingredients

5 steps

Ingredients

6 artisan bread slices, halved
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt, divided
1 teaspoon freshly ground pepper, divided
6 thick applewood-smoked bacon slices, chopped
1 sweet onion, halved and sliced
1 garlic clove
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 pound assorted heirloom tomatoes, cut into wedges
1 (5-oz.) package arugula

Directions

1

Preheat oven to 400°. Drizzle bread with oil; sprinkle with 1/2 tsp. each kosher salt and pepper. Bake bread in a single layer in a jelly-roll pan 12 minutes or until golden.
2

Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes or until crisp. Drain on paper towels; reserve 1 Tbsp. drippings in skillet.
3

Saute onion in hot drippings over medium-low heat 3 to 5 minutes or until tender.
4

Smash garlic to make a paste. Whisk together mayonnaise, lemon juice, garlic paste, and remaining 1/2 tsp. each salt and pepper.
5

Toss together tomatoes, arugula, bacon, onion, and salt and pepper to taste in a large bowl. Pour mayonnaise mixture over tomato mixture, and toss to coat. Serve immediately with toasted bread.