This salad is damn easy to make a monkey could do it. Not that I am comparing myself to a monkey. . .
OK, lets start again. This salad was conceived in the way that most of my recipes come to me – it just popped into my head. I was having a Girl’s Night In (obviously before the arrival of my daughter) and needed a dish to serve the gals. I looked around the kitchen, saw some bacon, and started craving a BLT sandwich. Suddenly (light bulb pops up over my head) I thought how good a BLT salad would be!
But bacon, lettuce and tomato salad was BORING! Bacon was staying of course, but I needed to swap out the L or T. Bacon and lettuce and tofu? Bleh. Bacon and lentils and tomato? Now we’re talking!
Sometimes I crumble some goat cheese into the salad, but then it becomes the BLTGC Salad, which does not have the same ring to it. Know what I mean?
The BLT Salad
4 pieces bacon, preferably thick slices
2 cups green or black lentils
1/2 cup balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon dried thyme
1 pound mini heirloom tomatoes, or other small tomatoes
- Slice the bacon into strips. In a medium skillet cook the bacon pieces until crisp, then reserve. Meanwhile cook the lentils about 15 – 20 minutes, or until tender.
- Pour the bacon grease into a measuring cup. If you have less than 1/4 cup, add olive oil to bring the level up to 1/4 cup. Return the grease to the pan.
- Carefully add the balsamic vinegar, salt and thyme. Whisk the dressing, making sure to loosen any bits stuck to the pan. Remove from the heat and reserve.
- Drain the cooked lentils and place into a large bowl. Pour the hot dressing over the hot lentils, and mix well. Let the lentils cool to room temperature.
- Halve or quarter the tomatoes, depending on the size. Once the lentils are cooled, stir in the reserved bacon and the tomatoes. Serve immediately or refrigerate until ready to eat.