You can make this Bacon, Lettuce, Tomato, Blue Cheese and Herbs salad year round but it’s never as good as in the summer when lettuces and herbs in the garden are booming and tomatoes are juicy and sweet. Serve it for lunch, dinner or as a side dish with a simply prepared fish, chicken or steak. If you need some carbs, add croutons but toss them lightly with vinaigrette before adding so they integrate nicely with the other salad components. Serves 4
- 2 large celery stalks, washed and trimmed, sliced on the bias ⅛ inch thick
- 2 pints colorful cherry tomatoes, washed, drained well and cut in half
- Kosher salt
- Freshly ground black pepper
- 12 ounces thick cut bacon, sliced into bite-sized pieces, cooked until crisp on edges but still a bit chewy at center
- 1 pound crunchy leafy green such as little gem or romaine, washed and dried well
- ¼ cup dill sprigs
- ¼ cup tarragon leaves and tiny sprigs
- ½ pound tangy blue cheese*, crumbled
- Vinaigrette, recipe follows
1. In a medium bowl, toss together the celery and tomatoes with 2 tablespoons of dressing. Season with salt and pepper to taste. Let sit for 10 minutes.
2. Add the bacon to the celery mix and toss. Reserve.
3. Place the lettuce in a large salad bowl. Add the herbs and toss to distribute evenly.
4. Add the celery mixture to the lettuce bowl and toss. Add more vinaigrette to your taste and toss again. Season with salt and pepper to taste.
5. Sprinkle half the blue cheese over the top and toss lightly. Then top with the remaining blue cheese and grind a little pepper over the top. Serve immediately.
*Point Reyes Blue is my favorite because of its tanginess and salt content.