Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, September 21, 2014

Iceberg Wedges with Bacon and Garlicky Buttermilk Dressing

Who doesn’t love a classic bacon, lettuce, and tomato sandwich with its smoky, sweet flavors and crunchy texture? This recipe brings that same taste and texture to a “deconstructed” version of the BLT—in a salad.

The creamy, garlicky buttermilk dressing takes the place of mayo on the sandwich, and buttery croutons become the bread. It’s fun, fairly light, and loaded with flavor. Kind of pretty too.

Serves 2

For the Dressing
  • 2 garlic cloves, finely chopped
  • sea salt
  • 1/2 cup buttermilk
  • 2 tbsp light mayonnaise
  • 1 tbsp white balsamic vinegar
  • 1 tsp sugar
  • freshly ground black pepper
For the Salad
  • 1/2 tbsp unsalted butter
  • 1-1/2 oz bread cubes (from thick, crusty bread, such as country-style or sourdough)
  • 4 slices bacon
  • 2 large iceberg lettuce wedges
  • sea salt
  • freshly ground black pepper
  • 1 medium heirloom tomato (or red stem tomato), cut into small wedges
  • 2-inch piece seedless cucumber, halved lengthwise, thinly sliced crosswise
Salad Ingredients
For the Dressing
  1. Place the garlic in a bowl and sprinkle with salt. Use the back of a spoon to mash the garlic and salt together. Let stand 5 minutes.
  2. Add the buttermilk, mayonnaise, vinegar, and sugar and season with black pepper. Whisk well to combine. Cover and refrigerate at least 30 minutes. (May also be made a day ahead.) 
Salt-Mashed Garlic 
Garlicky Buttermilk Dressing
For the Salad
  1. Heat a nonstick skillet (large enough for the bacon) over medium heat and add the butter, swirling to coat. Add the bread cubes in a single layer and toast, turning a few times, until golden brown and the butter is absorbed, 6-7 minutes. Remove.
  2. Add the bacon to the skillet and fry until just cooked through but not too crisp. (Time depends on thickness of the bacon—5-6 minutes for medium-thin slices.)
  3. Remove and drain on paper towels. Tear into small pieces.
Bread Cubes Beginning to Toast
Toasted Bread Cubes
Cooked Bacon
To serve, place a lettuce wedge on each of 2 plates and sprinkle with salt and pepper. Divide the tomato, cucumber, and bacon on top of and around the lettuce. Drizzle the salads with dressing and garnish with croutons. 

Iceberg Wedges with Bacon and Garlicky Buttermilk Dressing

No comments:

Post a Comment