I’m going to tell you a secret.
Almost all the time, like almost 98% of the time, I take the T off of my BLT. Meaning I’m really only eating a BL. With sometimes an A for avocado.
When you look at it this way, it sounds like a heart attack in a sandwich. It sort of is.
Actually, last year I ordered the BLT at Bakn and wasn’t paying attention to the fact that it came with a POUND of bacon on the BLT. Just a tad excessive. Just a bit.
When we got in the car, I nearly had a panic attack because I was telling Eddie that I HAD to be having a heart attack after eating that bacon. And I barely ate half of it.
So why do I always end up removing the T? Ugh. It’s so hard to find great tomatoes here nine months out of the year. We have these things that resemble orange rocks at the grocery store that are cleverly labeled “tomatoes,” but I’m pretty sure someone is just playing a cruel joke.
The summer months? You will find me keeping the T in the BLT. Especially if it’s my own, although I’m more prone to growing little baby cherry tomatoes. They are just so sweet!
For a long time, almost my entire childhood, I wanted to love BLTs because I loved bacon. I wanted to love them like I wanted to love coffee. And I ended up succeeding after discovering the joy of seasoning the home grown, super ripe tomatoes and spreading on a small layer of mayo.
That’s another thing! BLTs are solely responsible for getting me to enjoy mayonnaise.
I have so much to thank them for.
Since we’re currently in orange-rock season, BLT sandwiches can’t really happen. But thankfully I can always find good cherry tomatoes. And I don’t need an entire POUND of bacon for a hearty BLT salad.
One of my favorite – and yours, because it’s a super popular recipe here on the blog – is my BLT chopped salad with feta and corn. I’ve wanted to make a kale version of it FOR.EV.ER. Sandlot style.
And this can even be a leftover salad. If you have leftover bacon from brunch and dinner (I know, what a joke) – throw it in the fridge and toss it in your kale salad.
Okay now. THE DRESSING.
In what probably makes me one of the weirdest people on the planet, I do not care for ranch dressing. I don’t put it on salads, I don’t dip my pizza crust in it. I don’t go near it with celery since celery ruins everything and I have a slightly similar feeling about carrots. I don’t dip any raw veggies in it at all and I don’t want to eat it on sandwiches.
Unless it’s a greek yogurt version that I first made back with these BBQ salmon salads. I love it as a little drizzle. I think I can handle it because it’s more tangy with the yogurt instead of thick and creamy and mayo-y with, well… mayo.
And on a kale salad? Kale salad has kind of changed the dressing game for me. At least, in a way. There isn’t much that I won’t massage into green kale and let sit for a few minutes. It makes dressings that I often wouldn’t touch more palatable. I’m assuming that’s because the kale itself is heartier and slightly bitter, unlike my other greens love, butter lettuce.
So! This is it! Your Monday salad. Giving you permission to eat bacon, so the week is going to be great.
- 1 large head of kale, removed from stems and sliced/shredded
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices thick-cut bacon, chopped
- 1 cup cherry tomatoes, halved
- optional: sliced avocado, feta/blue cheese, sweet corn
greek yogurt ranch dressing
- 1/3 cup greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon freshly chopped parsley
- 1 teaspoon freshly chopped dill
- 1 garlic clove, minced
- 1/2 teaspoon worcestershire sauce
- 1/4 teaspoon white vinegar
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons olive oil
Place the kale in a large bowl and drizzle with the olive oil. Add the salt and pepper. Use your hands to massage the oil into the kale for a few minutes. Set the bowl aside.
Heat a large skillet over medium-low heat and add the bacon. Cook until it’s totally crispy, stirring occasionally, and the fat is rendered.
greek yogurt ranch dressing
Combine all ingredients in a food processor or blender and blend until combined. This can be stored for a day or two in the fridge.
Did you make this recipe?
I appreciate you so much!
The kale totally cancels it out. Thumbs up.