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Baran’s BLAT Salad
BLAT stands for bacon, lettuce, avocado, tomato —an update of the classic BLT sandwich which Chef Jason Baran deconstructs into a salad.
Photo courtesy of California Avocado Commission
Servings
12
12
Cuisine Type
- american
Main Ingredient
- Avocados
- Tomatoes
- Bacon
Chef Jason Baran
Baran’s 2239
Hermosa Beach, Calif.
BLAT stands for bacon, lettuce, avocado, tomato—an update of the classic BLT sandwich. Chef Jason Baran deconstructs the sandwich into a summery salad featuring peak season cherry tomatoes, cucumbers, radishes and frisee, along with the avocados and bacon. A creamy blue cheese-dill dressing ties it all together.
Ingredients
Blue Cheese and Dill Dressing
1 cup mayonnaise
½ cup buttermilk
½ cup blue cheese crumbles
3 tbsp. chopped fresh dill
2 tbsp. white wine vinegar
2 tsp. salt
½ tsp. hot pepper sauce
Salad
3 cups cherry tomatoes, halved
3 cups cucumber slices
3.4 cup radish slices
½ cup lemon juice
¼ cup extra virgin olive oil
2 tsp. salt
12 heads frisee
3 ripe avocados, peeled, seeded and diced
1½ cups cooked, chopped bacon (6 oz.)
¾ cup blue cheese crumbles
Homemade or packaged garlic-flavored croutons
Steps
For dressing, in medium bowl, whisk together all ingredients. Cover and refrigerate until ready to use.
For salad, in large bowl, combine cherry tomato halves, cucumber slices, radish slices, lemon juice, olive oil and salt; toss to combine. Let marinate 5 to 10 minutes.
Cut bottoms off frisee and separate leaves. In another large bowl, combine frisee, avocado, bacon, blue cheese crumbles and 12 ounces blue cheese-dill dressing. Season to taste with salt and pepper and add more dressing if needed.
On each of 12 plates, layer tomato-cucumber mix and frisee mix; repeat layers. Top each salad with about 1/3 cup croutons.
Photo courtesy of California Avocado Commission
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