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This is why I love Steve. I think making this is a pain in the neck but he doesn’t mind the time it takes to make this. It isn’t hard, just a little time consuming, IMHO. But it is definitely beautiful and a fun presentation for a dinner party. The only thing that’s weird is you need a round cutter or PVC pipe so you can stack the ingredients.  It’s got three stages so read it through first. Then go for it!  It’s worth it.

Here are the details:

Serves 4 people but this recipe can be easily increased to accommodate a larger group. I have found that PVC pipe can work for cutting the croutons and stacking the salad, however, a steel cutter tends to work better if you can find one. A well-equipped kitchen store may have the desire cutter in the baking section.
The buttermilk and vinaigrette dressing can be made ahead of time. The salad should not be put together until immediately before you’re ready to serve.

12 slices bacon (cooked)
2 Ripe tomatoes
4 Garlic croutons (cut to portion size) using bread 4 inches in diameter
(I’ve experimented with many different types of bread. I have found that a softer bread, like French bread, will be easier to cut the croutons and easier to eat).
1 cup buttermilk dressing
Mixed greens
4 x 4 inch round cutter (can use PVC pipe or baking ring as cutter)

Toss chopped tomatoes with buttermilk dressings. Toss greens with vinaigrette.
Using a 4 x 4 inch round cutter, cut bread into rounds and brush with the garlic oil used to make the roasted garlic purée. Does the croutons under a broiler until slightly golden brown. Set aside.

To plate, place cutter over crouton and stack tomatoes first, then greens tossed in vinaigrette dressing and finish with bacon bits. Slightly pressed down, remove the cutter and serve. Don’t worry if some of the lattice spilled over on the sides.

Roasted Garlic Puree
12-20 cloves garlic
5- 10 Shallots
Put shallots and garlic in oven safe pan and cover with olive oil. Bake at 400 degrees for 45 minutes or until soft. If the shallots or garlic start to burn removed from the oven. Drain, saving the oil for croutons. Put shallots and garlic in blender and purée.

Apple Cider Vinaigrette
¼ cup apple cider vinegar
¼ cup apple juice
1 T sugar
1T garlic puree
2 tsp fresh ground pepper
1 T Dijon mustard
½ cup salad oil
Mix in blender.

Buttermilk Dressing
½ C buttermilk
½ C mayonnaise
½ C sour cream
3 T roasted garlic puree
1 T fresh ground pepper
1T kosher salt
1 T Worcestershire sauce
¼ C apple cider vinegar
Wisk.