For this recipe I like to use homemade fragrant breadcrumbs that bring an incredible flavor and crunchiness to the salad. When making Spanish salsa verde, skhug, or pesto sauce I ‘clean’ my food processor with breadcrumbs. Bread absorbs flavors and leftover oil making these crumbs really aromatic. Breadcrumbs are holding well in a freezer (in a container or a freezer bag). When needed, I grab a container from the freezer and use breadcrumbs in gratins, casseroles, soups or salads. They also make a piquant and delicious crust for meat, chicken or fish.
For my BLT salad I use olive oil based dressing. To give the salad a little kick, I add whole grain mustard and some honey or maple syrup. Although the salad contains some bacon and ‘fatty’ bread, it’s not heavy. It is fresh, crunchy, full of flavors, and simply delicious.
For the dressing:
Mix all the dressing ingredients. Taste it. Add more honey, lemon juice, red pepper flakes or oil to your liking.
For the bacon:
You can cook full size strips and then break them into small pieces or slice the bacon into small pieces and brown them. Add the bacon (or the bacon pieces) to a cold pan and slowly cook it on medium-to-low heat until desired consistency. Reserve the fat for the breadcrumbs.
For the breadcrumbs:
In the same pan, heat the bacon fat. Add the breadcrumbs, red pepper flakes, and garlic. Cook for 5 minutes, constantly stirring until light golden brown. You’ll make much more breadcrumbs than needed for the salad. Keep unused crumbs in a freezer for future use (you can also mix the breadcrumbs with dried herbs before freezing).
For the salad:
Tear the lettuce into small pieces. Put them in a salad bowl. Add the tomatoes.
Add the bacon pieces. Add the scallions or chives and drizzle the salad with the dressing. Top with breadcrumbs.
The breadcrumbs amount depends on bacon fat content and a personal taste (less or more fatty crumbs).
Cook with pleasure and enjoy the world!