BLT Salad
Donal's Notes
You can easily make your own sun-blushed, also called semi-dried, tomatoes and keep them in oil to have to hand. Roast 300g halved cherry tomatoes in a medium oven for 45 minutes until sticky and unctuous. Use them to bring a delicious burst of sweet and tangy colour to dishes.
For the dressing:
Large frying pan
Slotted spoon
Instructions
1
Heat a drizzle of oil in a large frying pan and cook the bacon lardons over a medium–high heat for 5–6 minutes until crisp. Remove with a slotted spoon, leaving the bacon fat in the pan.
2
Fry the sourdough in the bacon fat over a medium heat for 1–2 minutes each side until golden, then remove from the pan and rub all over one side with the cut side of garlic clove. Cut into fingers.
3
Toss the lettuce leaves with the crispy bacon, tomatoes and chives on a platter.
4
To make the dressing, use the back of a spoon to blend the blue cheese with the vinegar in a small bowl. Add the yoghurt and mayonnaise and mix to form a smooth dressing. Season well and pour over the salad. Toss the salad gently and serve with the garlic toasts.
