Blt Chopped Recipe
Pecanwood smoked bacon, avocado, tomato, grilled corn, chevre goat cheese, red and green bell pepper, and cucumber, served on romaine with our Champagne Vinaigrette.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Cook the Bacon
In a large skillet, cook the pecanwood smoked bacon over medium heat until crispy. Remove from the skillet and let it drain on paper towels before cutting into bite-sized pieces.
- 2
Prepare the Vegetables
While the bacon is cooking, chop the avocado, tomato, red bell pepper, green bell pepper, and cucumber into bite-sized pieces. Set aside.
- 3
Grill the Corn
If using fresh corn, grill the corn on the cob until charred. Once cooled, cut the kernels off the cob and set aside.
- 4
Assemble the Salad
In a large bowl, combine the chopped romaine lettuce, avocado, tomato, grilled corn, red and green bell pepper, cucumber, and bacon pieces. Crumble the chevre goat cheese on top.
- 5
Dress the Salad
Drizzle the Champagne Vinaigrette over the salad and toss gently to combine. Adjust seasoning to taste.
- 6
Serve
Serve the salad immediately, garnished with additional goat cheese if desired.