BLT salad featured in the summer issue of Edible Milwaukee
Pick up the summer issue of Edible Milwaukee, available now at Downtown Kitchen and other area businesses, and you'll find inside a beautiful photo of a grilled BLT salad, created by our very own Dane Baldwin, Executive Chef at Mr. B's.
Dane recently shared his recipe with us, so now you can make this mouth-watering, fresh salad at home!
Grilled BLT salad with buttermilk dressing and blue cheese
(makes 1 large shareable salad)
½ C. Mayonnaise
¼ C. Buttermilk
2 Tbsp. Sour Cream
Juice of 1 Lemon
¼ tsp. Garlic, minced
½ tsp. Shallot, minced
¼ tsp Dill, chopped
Salt to taste
Combine all ingredients, season to taste
1 head Romaine Lettuce, peeled to the heart and cut in half
6 oz. slab bacon, sliced ¼ in thick
1 small red onion, cross cut, ¼ in thick
1 lemon cross cut in half
1 ea. Beefsteak tomato, cut into eight pieces and roasted
2 oz. High-quality blue cheese - we used Emmi Roth
Extra Virgin Olive Oil for grilling
Black Pepper, cracked from a pepper mill preffered
- Get cooking equipment ready, pre-heat oven to 325 degrees Fahrenheit and start up the grill
- Line a sheet pan with parchment paper and arrange tomatoes face-up
- Drizzle tomatoes with EVOO and season with salt and black pepper
- Roast in oven for 1 hour or until tomatoes begin to brown and shrink in size
- While tomatoes are roasting, prepare buttermilk dressing
- Do your cutting and get other ingredients ready to grill
- When tomatoes are ready, pull from oven and set aside
- Making sure that the grill grates are clean, lightly oil them.
- Use a towel that you are willing to discard, with a light amount of oil on it. Hold the towel with a pair of tongs and rub it on the grill grates. Your hot grill is now ready.
- Start by grilling the slab of bacon. There is no need to dress with any oil - the fat content of the bacon should be enough to keep it from sticking. Grill a few minutes on each side, quarter turning halfway per side.
- To grill the rest, lightly brush EVOO on the other ingredients and season with salt and black pepper. Start by grilling the lemon and red onion, and save the romaine hearts for last.
- When grilling the romaine, make sure the grill is hot! It shouldn’t take long at all, just long enough to mark it really. You’ll be surprised how quickly the lettuce will pick up the flavor from the grill.
- Plate and arrange as desired. Dress with buttermilk dressing and top with blue cheese.