Grilled BLT salad
- Jane Kennedy - One Dish. Two Ways.
- Jun 8, 2015
- 1 min read
A bacon, lettuce and tomato sandwich is a childhood favourite of mine. And anything that mentions the word 'bacon' gets the big thumbs up. This version uses grilled cos lettuce as the 'bread' for the grown-ups and pitta for the kids.
INGREDIENTS
60ml olive oil
1 tablespoon white wine vinegar
salt and freshly ground black pepper
35g feta, crumbled
4 bacon rashers
2 pitta breads
olive oil, for brushing
2 tomatoes, sliced
lettuce leaves, to serve
INGREDIENTS FOR ADULTS
2 baby cos lettuces, halved lengthways
olive oil, for brushing
METHOD
Whisk together the olive oil, vinegar, salt and pepper in a bowl. Stir through the feta and set aside.
Heat a non-stick frying pan over a medium heat. Cook the bacon for 3-4 minutes per side, or until crispy.
DISH ONE
Heat a chargrill pan over a medium heat. Brush the pitta breads lightly with oil and grill for 2 minutes per side, or until they are nicely toasted and have grill marks.
Top with the tomato, lettuce leaves and bacon and serve the dressing on the side as an option for the kids to try.
DISH TWO
Brush the cos lettuce halves with oil and grill for 2 minutes per side, or until they are just wilted and have grill marks.
Put one lettuce half on each grown-up's plate and drizzle with a small amount of the dressing. Arrange a strip of crispy bacon and 3 tomato slices over each lettuce half. Drizzle over the remaining dressing and serve while the lettuce is warm.
Comments