BLT Salad
from the kitchen of Sharmagne Leland-St.John

1 head of romaine lettuce
20 red teardrop tomatoes
10 slices of bacon
1 cup Dutch Dill Casserole Bread,* toasted and cubed (or unflavoured croutons)
Avocado oil mayonnaise

Place several spoonfuls of the mayonnaise in a large bowl.
Wash the lettuce, spin dry and tear into bite-sized pieces.
Place in the bowl on top of the mayo. Add the washed tomatoes.
Cut the strips of bacon in half and fry until crisp.
Drain on paper towels. Cut each half into thirds and add to
the bowl.

Place the bread cubes in the frying pan and cook in the bacon
grease until crispy on the edges.

Toss the salad thoroughly, then add the croutons and toss lightly.


Editor's Note: The recipe for the Dutch Dill Casserole Bread can be found in the
archives under March 2002.

https://quillandparchment.com/archives/March2002/DutchDillCasseroleBread.html.


 

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