Heirloom Tomato “BLT” Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Heirloom Tomato “BLT” Salad

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    NEWSLETTERS

    Native Heirloom Tomatoes
    ½ Cup Mayonnaise
    ¼ Cup Sour Cream  
    ¼ Cup Red Wine Vinegar
    Garlic Cloves-minced then mashed to a paste, or use a garlic press
    ½  French Bread (9 oz. Loaf) cut into 1” cubes
    ¼ Cup Extra Virgin Olive Oil
    1 tsp. Herbes de Provence-or substitute dry basil or omit
    1 Head Romaine Lettuce-cut into 1” pieces, washed, spin dried
    Bacon Slices-cooked, drained, crumbled
    Salt and Black Pepper To Taste

     

    • Cut tomatoes in half crosswise.
    • Place a strainer over a small saucepot and squeeze the juice and seeds from the tomatoes into the pot. Discard the seeds.
    • Bring the tomato juice to a boil and cook down until only ¼ of the original amount of liquid remains.
    • Cool to room temperature. Dice the tomatoes into 1” pieces, reserve to garnish the salad.
    • To make the dressing, combine the mayonnaise, sour cream, vinegar, garlic, reserved  tomato juice and season to taste with salt and black pepper. Reserve to dress salad.
    • To make the croutons, place the bread cubes in a bowl, drizzle with the olive oil, add the dry herbs, salt and pepper to taste. Toss to coat evenly. Lay out on a cookie sheet and bake in the oven for about 8 minutes or until golden brown.. Cool to room temperature and reserve.
    • To serve, divide the salad greens among four serving plates. Drizzle with the dressing and garnish with the  tomatoes, croutons, and bacon. Enjoy!

    CT Culinary Institute’s Website