Discover Top Posts Tagged with #blt salad

BLT salad with shrimp and creamy avocado dressing

#shrimp #seafood #bacon #salad #food #blt #avocado #tomato #meal #main course #healthy recipes #blt salad #shrimp salad #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipe

RECIPE: BLT Potato Salad (from Salad Freak by Jess Damuck)

By the middle of July, I start eating a BLT almost every day, and each time I am reminded that it’s the perfect sandwich. Crispy, salty bacon, and crunchy lettuce. But the big slices of fat, juicy tomatoes, seeping, mixing in with the fat of mayonnaise—that is what I’m addicted to. My friend Steve in Bovina grows the best tomatoes I’ve ever had, tomatoes that are bursting with flavor and begging to be sprinkled with a bit of flaky salt. These are the kind of tomatoes, so plump and ripe, that just the memory of them can keep you going through the winter—perhaps they’ve somehow stored the warmth of the sunshine inside you. Since it’s no guarantee that even peak heirloom tomatoes somewhere else may be even half as good as Steve’s, I’ve used cherry tomatoes here, because those little guys are so plentiful in the summer months and delicious no matter who’s growing them and hold up a bit better if you’re traveling to a picnic or barbecue. This is the perfect way to share the feeling of a BLT with a group, or a wonderful excuse to eat more than one combination of bacon, lettuce, and tomatoes in a single day.

PRODUCE

1½ pounds (680 g) baby Yukon gold potatoes

2 cloves garlic

1 lemon

2 heads Little Gem lettuce

1 pint (280 g) cherry tomatoes

4 scallions

¼ cup (11 g) chopped fresh chives

MEAT

1 pound (455 g) bacon

PANTRY

¼ cup (60 ml) mayonnaise

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

Flaky salt

COOK: Put 1½ pounds (680 g) baby potatoes in a large pot and cover with water. Bring to a boil. Cook until easily pierced with a knife, about 12 minutes. Drain and spread out on a baking sheet to cool. Once cooled, consider slicing them—I think they are a bit easier to eat when cut in half, but if your potatoes are small enough, this might not be necessary.

PREP: Use a Microplane to grate 2 cloves garlic into a large bowl. Add the zest of 1 lemon, mix together, then stir in ¼ cup (60 ml) mayonnaise and season with salt and pepper. Add the potatoes to the bowl and toss.

MAKE THE LEMON VINAIGRETTE: In a small bowl, combine the juice of ½ lemon with a couple tablespoons oil. Season with salt and pepper.

ASSEMBLE AND SERVE: Separate the leaves of 2 heads lettuce and tear them into bite-size pieces; wash and spin dry. Put the lettuce in a large bowl and add a bit of the dressing to lightly coat and arrange on the serving platter. Scatter the potatoes on top of the lettuce.

Cut 1 pint (280 g) cherry tomatoes in half and slice 4 scallions, and add them, along with the chives, to the bowl you used to dress the lettuce. Add the rest of the dressing, toss, and scatter this mixture on top of the potatoes.

Crumble 1 pound (455 g) cooked bacon (precooked weight) on top. Sprinkle with a bit of flaky salt and some more pepper.

One of TIME’s most anticipated cookbooks of Spring 2022

One of Food & Wine’s best cookbooks of Spring 2022

A USA TODAY and PUBLISHERS WEEKLY bestseller!

Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

For more information, click here.