ultimate summer blt bowls
 
Prep time
Cook time
Total time
 
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Makes: 2 (or more) hefty salads
Ingredients
  • For the Salad
  • 4-6 slices thick-cut bacon
  • ¼ cup good BBQ sauce (we liked this one from Williams Sonoma)
  • 1 head crisp lettuce, torn or cut into bite-sized pieces (I like butter lettuce and/or romaine hearts)
  • ½ pint cherry or mini heirloom tomatoes, halved (see note)
  • 1 large ear fresh sweet corn, blanched and cut from cob
  • 1-2 small Persian cucumbers, sliced in half-moons
  • For the 'Pickled' Beets
  • 3 medium beets, peeled and cut into about ½" dice
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tsp crushed dried thyme
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp paprika
  • For the Rye Croutons
  • about ½ loaf stale rye or pumpernickel bread, cut into ½" cubes
  • salt, pepper, garlic powder + paprika to taste
  • For the Raspberry-Dijon Dressing
  • ¼ cup extra virgin olive oil
  • 2 T apple cider vinegar
  • 2 T water
  • 2 T raspberry preserves
  • 1 T dijon mustard
  • 1 clove garlic, finely minced
  • salt + pepper
Instructions
  1. Make the beets (can be done ahead of time): Cut beets into bite-sized pieces and steam (I use a veggie steamer insert set over simmering water) until just tender, 10 mins. Meanwhile, whisk together apple cider vinegar, olive oil and all beet spices in a large bowl (or heat-proof glass jar). Add steamed beets to marinade and stir to coat. Can be stored in the fridge for up to 2 weeks.
  2. Make the dressing: In a large bowl or jar, whisk or shake together all dressing ingredients tasting for salt and pepper and adjusting as needed. Store for up to 1 week in the fridge.
  3. Make the salad: Preheat oven to 400F. Arrange bacon slices on a foil-lined baking sheet and brush liberally with BBQ sauce. Bake until dark and caramelized in places, 20-25 mins. Remove to parchment to cool slightly before cutting. Reserve sticky bacon drippings on pan.
  4. While bacon is cooling, add bread cubes to bacon drippings on pan and turn around with tongs to coat liberally. (If more fat is needed, add a drizzle of olive oil.) Season to taste with salt, pepper, garlic powder and paprika. Pop into oven until crisp all over, tossing frequently, no more than 10 mins.
  5. Combine lettuce(s), tomatoes, corn, cucumbers and croutons (as many as you prefer) in a large bowl and toss with dressing to taste. Dish out to serving bowls. Top generously with the candied bacon, a scattering of beets and plenty of salt and pepper. Serve additional dressing on the side, if desired. Enjoy!
Notes
This bowl is all about highlighting the flavors of summer, but the rest of the year, feel free to substitute goodies accordingly based on what's in season. Mini heirloom tomatoes are candy sweet and the perfect (read: adorable) size for a salad like this, but use whatever tomatoes beckon at the market. I'd also highly advocate for taking things over the top with the addition of avocado and a few creamy-sweet crumbles of gorgonzola. Yum!
Recipe by the pig & quill at https://thepigandquill.com/ultimate-summer-blt-bowls/