This the second in a series of recipes that make the most of the free bread from the gast station in Hanley, Saskatchewan. It’s a BLT (bacon-lettuce-tomato sandwich) served up as a salad. Everyone of these main ingredients is locally produced.
2 medium red tomatoes
5 slices bacon
3 slices day-old bread
2 cups salad greens
(I used baby greens from the garden – radish, lettuce, arugula, cilantro, sage, mint, chives, dandelion and something with purple leaves that I can’t quite identify.)
2 tbsp mayonnaise
½ tsp Dijon mustard
2 ½ tsp milk
Salt and pepper
Chop the tomatoes. Put them into a bowl, squeezing with your hands to release some juices.
Fry the bacon until crisp. Drain on paper towel. Crumble when cool. Add to tomatoes.
Trim the bread of crusts. Toast until brown. Cut into bite-sized cubes.
Mix the dressing ingredients. Pour onto tomatoes and blend.
Arrange the salad greens on two plates or pasta bowls.
Five minutes before serving, add the bread to the tomatoes and toss. Spoon the tomato-bread mixture onto the salad greens. Enjoy your BLT with a fork!