BLT Salad with Mayfair Dressing

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by Helen Fletcher

KMOV.com

Posted on January 3, 2011 at 8:00 AM

Updated Tuesday, Dec 28 at 9:50 AM

BLT SALAD WITH MAYFAIR DRESSING

Mayfair Salad Dressing

1 cup coarsely chopped celery

1 large clove garlic

1/4 cup coarsely chopped onion

2 ounces canned anchovies rinsed in hot water

2 tablespoons Dijon mustard

1 tablespoon black pepper

1 tablespoon lemon juice

1 1/2 cup prepared mayonnaise

 
Place all but the mayonnaise in a food processor bowl.  Process to puree.  Add 1/3 of the mayonnaise called for; process.  Whisk in

remaining mayonnaise by hand. 

 
Store for a maximum of 7 days in refrigerator.

Yield:  2 1/2 cups


BLT Salad Assembly

1 small bag romaine lettuce

4 to 6 roma tomatoes

8 to 10 slices of good bacon (preferably applewood smoked), cooked and crumbled

Croutons as desired from above

Mayfair dressing as desired from above

 
Pick over lettuce.  Juice roma tomatoes by slicing off tops and cutting in half.  Squeeze halves to release juice and seeds.   Cut into

medium dice.  Toss all ingredients together just before serving.

 
To Make Ahead:  Cook and crumble bacon several hours ahead.

Juice and dice tomatoes ahead of time.  The dressing and croutons can

be made days ahead of time.  Toss all at the last minute.


Yield:  Serves 6 to 8 as a side salad.

 

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