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Deconstructed BLT

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Course: Appetizer, Salad
Cuisine: American
Ingredients Method

Ingredients
  

For the BLT Vinaigrette:
  • 1 pound roasted tomatoes (about 2 cups)
  • 1 ⅔ cups Moscatel vinegar white wine vinegar with a splash of sherry for sweetness will also work
  • ½ tsp xanthan gum
  • 1 ¾ cups warm bacon fat
  • 1 ½ tbsp flaky sea salt such as Maldon
  • ½ tsp cayenne pepper
  • 2 cups mayonnaise Duke’s or Blue Plate recommended
Salad
  • ½ head cabbage thinly sliced or shaved
  • Sourdough bread toasted or butter-toasted into coarse breadcrumbs
  • 6–8 slices thick-cut bacon cooked until crispy and crumbled
  • Cherry or garden tomatoes sliced or chunked for garnish

Method
 

  1. Roast the tomatoes at 400°F until softened and caramelized, about 25–30 minutes.
  2. In a blender, combine roasted tomatoes and vinegar; blend until smooth.
  3. Sprinkle in xanthan gum and blend again to thicken slightly.
  4. With the blender running, slowly stream in warm bacon fat until emulsified.
  5. Add mayonnaise, salt, and cayenne; blend until smooth and fully incorporated.
  6. To assemble, layer cabbage on a serving plate. Drizzle with BLT vinaigrette in a zigzag pattern.
  7. Top with butter-toasted sourdough crumbs, tomatoes, and crispy bacon.