BLTs and Homemade Mayo
Summertime evenings that are as hot as they are in Minneapolis during July, I routinely look for dinner options that won’t make us feel too full after eating and to our advantage lately, can be pulled from the vegetable garden. The veggies are full blast these days, needing to be picked at every night, which means a lot of pepper, lettuce and tomato eating. BLTs are created in short order, and help us get through the abundance. It’s also a really, really good excuse to eat bacon.
Ciabatta bread (which I get from New French Bakery and keep well if refrigerated) – we fry these in the same pan that the bacon was in to get them crispy
6 slices of thick bacon
Tomato, thinly sliced
Handful of lettuce
Mozzarella (if you’re into that, we place on one of the ciabatta halves and place under high broil for 2 minutes until softened)
And if you’re into Mayo, which I am, here’s Jamie Oliver’s recipe:
1 egg yolk whisked with 1 teaspoon of Dijon mustard; add 1 cup of good Olive oil in slowly (think drizzling) while whisking until pretty thick…then one pinch of salt and pepper, and fresh squeezed lemon. Whisk again and serve up.