Deconstructed BLT Salad

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Step 1.

Chop your bacon into small strips and fry until crispy. Remove the bacon from the frying pan and leave to rest, leaving the fat in the pan.

Step 2.

Tear your ciabatta loaf into chunks and fry in the bacon fat with rosemary. Grate the garlic (or mince it) and add it to your lovely, browning croutons. Once finished, set aside.

Step 3.

Slice your vine tomatoes into discs and your cherry tomatoes in half. Place the tomatoes into a colander. Cover your tomatoes in salt and leave them for about 15 minutes. This will ensure that the moisture is drawn out.

Step 4.

Dressing time. Into a jar pour 5 tbsp of olive oil and your balsamic vinegar, oregano, chilli flakes, and a pinch of salt and pepper. Cover your jar with a lid and shake the ingredients together until they are well combined.

Step 5.

Roughly chop your basil (saving some for garnish) and lettuce. Add into a large bowl along with your tomatoes, croutons, bacon pieces. Then, pour over your dressing and toss everything together using salad servers. Break your goat’s cheese into chunks and top your salad with it along with a drizzle of the dressing and some more fresh basil. Enjoy!

Using salt to draw out the moisture in the tomatoes is key in this recipe, no one likes a soggy salad!

250g Cherry Tomatoes
250g Vine Tomatoes
250g Goat’s Cheese
12 Rashers of Smoked Bacon
3 Romaine Lettuces
3 Tbsp Balsamic Vinegar
1 Tbsp Chilli Flakes
1 Tbsp Oregano
1 Clove of Garlic
Bunch of Rosemary
Bunch of Basil
Loaf of Ciabatta
Salt
Pepper
Olive Oil