BLT salad

A classic sandwich is served up as a magic side salad in Curtis Stones re-imagined BLT on a plate.

To make the bacon breadcrumbs: In a medium frying pan, cook the bacon with the olive oil over medium-high heat for about 5 minutes, or until the bacon is crisp and the fat has rendered from the bacon. Strain the fat from the bacon and reserve the fat and bacon separately.
In a food processor, grind the rye bread to fine crumbs. Transfer the breadcrumbs to a small saucepan and add the reserved bacon fat. Stir the mixture over medium heat for about 8 minutes, or until the breadcrumbs are toasted. Strain the fat from the breadcrumbs and reserve. Return the toasted breadcrumbs to the food processor and coarsely grind with the bacon. Set the bacon breadcrumbs aside.
To make the dressings: In a medium bowl, whisk 2 tablespoons of the vinegar and the shallots. Slowly whisk in 2 tablespoons of the reserved fat from toasting the breadcrumbs. Season the vinaigrette with salt and black pepper.
In a small bowl, whisk the remaining 2 tablespoons of vinegar and mayonnaise to blend. Season the mayonnaise with salt and black pepper.
To assemble and serve the salad: In a small bowl, toss the cos with some of the vinaigrette to coat. Arrange the tomatoes and cos over a large platter and season with salt and pepper. Drizzle some vinaigrette over the tomatoes. Scatter the avocado pieces over and drizzle with the mayonnaise. Garnish with the bacon breadcrumbs, chives, and dill and serve.

Source

8 rashers streaky bacon, finely chopped

1/2 cup olive oil

200g dark rye bread, crusts removed

1/4 cup red wine vinegar

2 tbsp shallot, finely chopped

2/3 cup mayonnaise

1 head baby cos, white inner leaves only

8 truss tomatoes, sliced

1 punnet tomato medley, or grape tomatoes, halved

2 avocados, peeled, pitted, and cut into wedges

1 tbsp fresh chives, chopped

1 tbsp fresh dill, chopped

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