A Blast of a BLT Salad

Name: A Blast of a BLT Salad
Cuisine: American
Ingredients: 1 large mild onion, unpeeled; Vegetable oil; 6 slices smoky slab bacon; 2 large thick slices French bread or sourdough bread, in ½-inch cubes; 2 large thick slices French bread or sourdough bread, in ½-inch cubes; 6 tablespoons mayonnaise; 2 tablespoons buttermilk or plain yogurt; 2 tablespoons buttermilk or plain yogurt; 1 teaspoon good quality lemon-pepper seasoning; Kosher salt or coarse sea salt and freshly cracked black pepper (optional); Kosher salt or coarse sea salt and freshly cracked black pepper (optional); Kosher salt or coarse sea salt and freshly cracked black pepper (optional); 5 cups torn iceberg lettuce, well chilled; 2 medium red-ripe tomatoes, chopped in ½-inch cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

When tomatoes are ripe and juicy in late summer, and you’ve got good smokehouse bacon in the fridge, few foods match a BLT in bold flavor. This salad is in the limited competition.

Ingredients

1 large mild onion, unpeeled
Vegetable oil
6 slices smoky slab bacon
2

Americas
United States
Summer

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Slice the onion in half and rub or spray a thin coat of oil over the halves.
Transfer the onion to the smoker and cook until tender, 45 to 55 minutes. Remove the onion halves from the smoker and chop them neatly in small bite-size bits. (The onion can be smoked a day or two