There are very few things better than a simple BLT. Salty bacon, sweet and tart tomatoes, crunchy lettuce, and creamy mayo - is there anything not to love? Here, we upped the ante to create a BLT in a bowl but with an Italian twist. We used our classic Altruda's Vinaigrette and added two simple ingredients to turn it into a creamy Italian dressing of your dreams. I usually am a ranch kinda girl in this situation, but I'm telling you, this one is worth trying.
Serves 4
Ingredients
For the dressing:
- 1/2 c Altruda's Italian Dressing & Marinade
- 2 tbsp mayo
- 1/2 tsp honey
For the salad:
- 2 heads romaine lettuce, chopped
- 1/2 lb thick cut bacon (about 6 slices)
- 1 pint cherry tomatoes, halved
- 1 avocado
- 2-4 slices sourdough bread
- 2 tsp olive oil
- Salt & Pepper, to taste
- Sprinkle of parmesan cheese
Directions
- Combine dressing ingredients in a small bowl and stir until you have a smooth consistency.
- Bake bacon in a 375 degree oven for about 15 minutes, until it is your desired level of doneness. Drain grease on paper towel and cut bacon to about 1/2 inch bite size pieces.
- Brush the olive oil onto sourdough pieces along with salt and pepper.
- Add sourdough to oven if using and bake for about 10 minutes, until golden on top. If desired, cut into bite size chunks to make croutons.
- Assemble salad with chopped romaine, cherry tomatoes, avocado, bacon, sourdough and a sprinkling of parmesan cheese on top.
- Generously pour the creamy Italian dressing on top and mix well.