Bistro Blt Salad Recipe

Prepare lettuce

Trim core from each baby iceberg head, then separate into quarters or large wedges. Rinse under cold water, shake off excess, and spin or pat dry. Chill while preparing other components.

Prepare tomatoes

Core and slice tomatoes into 1/2" thick wedges. If using large tomatoes, cut into bite-sized wedges so they easily sit atop the iceberg wedges.

Slice onion and chives

Thinly slice the small red onion into half-moons and finely slice chives. Set aside for garnish and to add a mild sharpness to the salad.

Crumble cheese

Crumble the Danish blue cheese into small irregular pieces; reserve about 1/2 oz extra for garnish if desired.

Assemble salad

Place chilled iceberg wedges on a serving platter or divide among 4 plates. Tuck tomato wedges and red onion slices around and on top of each wedge. Sprinkle crumbled Danish blue cheese evenly over the salad, reserving a little for garnish. Scatter chives over each portion.

Cook bacon lardons: In a large skillet over medium heat, add the bacon lardons in a single layer. Cook, stirring occasionally, until crispy and browned, about 8–10 minutes. If lardons render a lot of fat, drain off excess to keep them crisp but reserve 1–2 tablespoons in the skillet for flavor.

Drain and crisp: Using a slotted spoon, transfer cooked lardons to a paper towel–lined plate to drain. When slightly cooled, transfer some lardons whole to top the salads and roughly chop the remainder if you prefer smaller pieces mixed throughout.

Make dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, olive oil, honey, salt, and black pepper until smooth and emulsified. Taste and adjust seasoning—add a little more vinegar for tang, honey for sweetness, or salt and pepper as needed.

Finish dressing: If you prefer a thinner dressing, whisk in 1–2 teaspoons of water to reach desired consistency.

Dress salad: Spoon or drizzle dressing over each iceberg wedge just before serving (about 1.5–2 tablespoons per wedge). Alternatively, serve dressing on the side for guests to add their own.

Top with bacon and garnish: Scatter the reserved crispy bacon lardons over the dressed wedges. Add extra crumbled Danish blue cheese and toasted croutons or crostini if using.

Serve immediately: Serve the Bistro BLT Salad immediately while bacon is warm and lettuce is crisp.