When farmers markets abound with colorful, heirloom varieties of tomatoes, it’s time to seize the day.
With tomatoes this good, you could easily sit down to a plate of them for dinner every night without a hint of boredom, but why not have at least one other trick up your sleeve?
Think of this salad as a deconstructed BLT with some corn and fresh green beans thrown in for good measure.
Leftover grilled or boiled corn is always looking for a home, so make use of it here. Otherwise, you can quickly microwave a couple of ears.
And here’s another corn trick: Contain the mess of scraping the kernels off the cob with the help of a bundt pan or a small, flat-bottomed bowl set upside down inside a larger one.
Set the bottom of the ear on the spike in the center of the bundt pan, or on top of the upside down bowl, and slide a sharp knife down the ear. The kernels fall into the larger bowl without flying to every corner of your kitchen.
BLT Salad Recipe
Ingredients
For the dressing:
- 1 1/2 teaspoons finely chopped shallots
- 1 tablespoon lemon juice
- 2 teaspoons white wine vinegar
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons finely sliced chives
- 6 slices thick-cut bacon, cut in half
- 1/2 pound green beans, preferably haricots verts, ends trimmed
- 1 teaspoon olive oil
- 3 to 4 heirloom tomatoes of varying colors, sliced into thick rounds
- 2 medium ripe avocadoes, sliced
- Kernels from 2 medium ears of cooked corn (about 2 cups)
- Leaves from 1 head Boston lettuce, or salad greens of your choice
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