BLT Salad with Biscuit Croutons (GF) and Creamy Herb Dressing

I used to eat a lot of BLTs.  I work in some sketchy neighborhoods with limited lunch offerings.  I do try to pack myself a salad when I can, but sometimes you get busy and you just have to find somewhere to buy your lunch.  It turns out that BLTs are nearly impossible to mess up.  Any corner bodega, in any neighborhood of NYC can make a perfectly good BLT.  Further more, they will make you a BLT  for under 3 bucks!  This inexpensive lunch option vanished when I had to give up gluten and I have been surprised by how much I miss it!  This salad could be the solution.

I actually made this as a tiny, tiny lunch for Chris and I while we were cooking Thanksgiving dinner.  I had a few of these little biscuits left over from the many batches of biscuits that I made in my search for a gluten-free biscuit recipe that was good enough to top the Wild Mushroom Cobbler for Thanksgiving.  The biscuits were stale, but I couldn’t stand to throw them out so I crumbled them onto this salad.  They were good croutons!  I have posted this creamy herb salad dressing recipe before (In my love letter to home-made mayonnaise) but I will write it up again here, because its tasty and really it only has a tiny amount of mayonnaise in it.

FOR THE SALAD

  • Bacon, fried until crisp)
  • Lettuce , rinsed and chopped (I like romaine)
  • Tomato, diced

FOR THE CROUTONS

FOR THE CREAMY HERB SALAD DRESSING

I made this up one summer that I was visiting many people who lived in many beautiful places outside of the city.  They all grew fresh herbs and it seemed that I was able to find these ingredients in everyone’s kitchen.  I didn’t have any thyme or chives when I made it recently so I just used extra dill.

  • a handful of fresh dill
  • a handful of fresh chives
  • a handful of fresh thyme
  • a pinch of dry tarragon
  • a pinch of dry basil
  • 1/4 cup grated romano, pecorino or parmesan cheese
  • 1 Table spoon yogurt
  • 1 tablespoon sugar
  • lots of black pepper
  • Some mayonnaise, preferably home-made (to taste)
  •  juice of one lemon or more to taste
  • olive oil to taste

About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

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