BLT Wedge with Yogurt Dressing

Bacon...yum.  Tomatoes...yum.  Fresh sourdough...oh my.   I probably don't have to convince you though...it's difficult to find someone that doesn't love BLTs, because bacon is the best.  I've heard quite a few vegetarians claim that bacon is the only smell that tempts them to become carnivorous.  And as staunchly anti-pork as I say I am...I love bacon.  Super crispy, well done, salty bacon.  Yum. 

BLTs are perfect and simple as a meal, but as a salad, you can have it before or with any meal.  I made a yogurt based dressing only because I don't really like mayo (yes, I've been told it's weird) but you could substitute mayo for some of the yogurt in the dressing for a more traditional BLT flavor. 

And since I think that toasty bread is an essential flavor in the BLT, I've topped my salad with some toasted breadcrumbs.  Not a lot, but just enough to remind you that the salad is inspired by the sandwich.

BLT Wedges

1 head iceberg lettuce

1 pint grape or cherry tomatoes

1 lb bacon

yogurt dressing

garlic toasted breadcrumbs

Yogurt Dressing

• 1/2 cup greek yogurt
• drizzle of olive oil
• 2 teaspoons white wine vinegar 
• 1 pinch of salt
• freshly ground black pepper

Whisk together dressing ingredients

Garlic Toasted Breadcrumbs

• 2-3 slices fresh sourdough
• 2 tbsp olive oil
• 1 clove garlic, minced

1. Pulse bread in food processor until fine crumb
2. Heat olive oil over med heat.  Cook garlic in oil for 1-2 minutes taking care not to burn
3. Add bread crumbs and cook for 2-4 minutes or until crumbs are toasted.

Directions:

1. Cook bacon until crisp.  Drain on paper towels and let cool.  Crumble into small pieces.
2. Cut lettuce into wedges
3. Cut tomatoes in half
4. Prepare dressing and breadcrumbs
5. To serve, place lettuce, tomatoes and crumbled bacon on plate.  Drizzle with dressing and sprinkle with breadcrumbs.