Blt Bomb Salad Recipe
Bacon, lettuce, tomato, scratch sourdough, with house made jalapeño aioli
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Ingredients
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Salad
Jalapeño Aioli
Method
Salad Preparation
- 1
Cook the Bacon
In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, chop into bite-sized pieces.
- 2
Prepare the Romaine
Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place in a large salad bowl.
- 3
Prepare the Tomatoes
Wash the cherry tomatoes and slice them in half. Add to the bowl with the lettuce.
- 4
Toast the Sourdough
Toast the slices of sourdough bread until golden brown. Once toasted, chop into crouton-sized pieces.
- 5
Combine Ingredients
In the salad bowl, add the chopped bacon and sourdough croutons to the lettuce and tomatoes. Toss gently to combine.
Jalapeño Aioli Preparation
- 6
Make the Aioli
In a small bowl, combine the mayonnaise, finely chopped jalapeño, minced garlic, lemon juice, salt, and black pepper. Mix until well blended.
- 7
Serve
Drizzle the jalapeño aioli over the salad or serve it on the side as a dressing.
