Carson Daly's BLT Salad
Elizabeth Heiskell and Carson Daly Fish Fry + BLT Salad + Key Lime Pie + Mojito
Nathan Congleton / TODAY
print recipe
Rating:
4.035714 (28 rated)
Prep time:
Servings:
6-8

This recipe is a great transition to fall while still using some of summer's greatest produce. Its easy to prepare and requires little work to make an amazing dish for a party. Besides, who doesn't love a BLT?!

Swap options: Use ranch dressing if preferred and/or arugula instead of iceberg.

Ingredients

    • 1/4 cup red wine vinegar
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup olive oil
    • 1 head Iceberg lettuce, chopped
    • 8 ounces burrata, torn into pieces
    • 4 heirloom tomatoes, chopped
    • 6 strips bacon, cooked and chopped

Preparation

In a medium bowl, combine red wine vinegar, salt and pepper. Slowly whisk in olive oil till combined.

Place the chopped lettuce on a serving platter and top with burrata, tomatoes, chopped bacon and drizzle with olive oil vinaigrette. Serve immediately. Season with additional salt and pepper, if desired.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Fried fish and BLT salad: Celebrate Hoda's return with her favorite dishes

Play Video - 4:02