Thursday, June 14, 2012
BLT Summer Salad
I lived in a pool, my sister and I got this idea in our heads that we needed to eat a BLT salad. We couldn't get it out of our heads so we looked up this recipe, got the extra ingredients we didn't have, and went to town in the kitchen. We were using a kitchen that wasn't fully stocked, so it was a sight to see us chopping garlic on a pizza box lid and using paper plates for cutting boards. It always throws me off cooking in a different kitchen. Nevertheless, the salad turned out great and seemed perfect for summer.
BLT Summer Salad
Adapted from A Bird and A Bean
Yield: about 6 servings
Total Time: about 30 minutes
12 ounces corkscrew shaped pasta
1/2 cup milk
12 oz. lean bacon
3 medium ripe tomatoes, cut into chunks
1 Tablespoon chopped fresh thyme
1 clove garlic, minced
1 teaspoon garlic salt
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 Tablespoons chopped green onions
1 head chopped romaine lettuce
Cook the pasta in a large pot of salted boiling water according to package directions. Drain and toss with the milk in a large bowl. Set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but about 3 tablespoons drippings from the pan. Add the tomatoes, thyme, garlic and garlic salt to the pan and toss until warmed through. Season with salt and pepper. Crumble the bacon into bite-size pieces and set aside 1/4 cup for garnish. Toss the remaining bacon and tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce and toss again to coat. Garnich with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
ALTERNATE VARIATION: BLT Pasta Salad
For an alternate variation, double the pasta in the recipe, remove the romaine lettuce and increase the green onions and bacon by about 50%. Enjoy!