BLAT - Iceburg Wedges with Bacon, Tomato, Avocado & Buttermilk Dressing

Maybe it's all the Mad Men I've been watching lately, or maybe it's the fact that since I left the office life, I also left the sandwich shop my co-workers and I all held so dear, and my beloved BLAT sandwich (bacon, lettuce, avocado and tomato) but for awhile now, I've been craving a hunk of iceberg lettuce dressed up to the nines with all kinds of goodness.

If you're confused about the Mad Men reference, just think 1960's and salad. End result being iceburg with ranch.

Back to that sandwich shop. Our patronage of that place was a full-blown addiction. Since their opening a couple years ago, not a week has gone by that failed to see each one of us at the counter. Quick, cheap and damn good sandwiches. Now that I'm working from home, I thought I'd try to recreate some of the magic of "The Sandwich Zone."

This salad is basically a deconstructed sandwich. The recipe is also another Thomas Keller from the Ad Hoc cookbook, lest you think I alone was crazy for craving a salad of iceburg and other things. Nope. Keller agrees. This salad is magic. It's a meal. In my version, I omitted the croutons and added the avocado, but next time, I'll throw the croutons back in. I highly advise you to do the same.




BLAT Salad - Iceburg Wedges with Bacon, Tomato, Avocado & Buttermilk Dressing
adapted from Thomas Keller's Ad Hod at Home

1 head of iceburg lettuce, cut into 6 wedges
1 ripe tomato, cut into wedges
4-6 slices cooked, crispy bacon, crumbled
1/2 avocado, cut into slices
croutons

For the Buttermilk Dressing:
1 cup greek yogurt
1/4-1/2 cup buttermilk
1/4 cup creme fraiche
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp fresh lemon juice
1 tsp minced chives
1 tsp minced flat-leaf parsley
1 tsp minced mint
Kosher salt to taste

Whisk all ingredients together, taste for salt. Dressing can be refrigerated for up to one week.

Place lettuce wedges, tomato, avocado, croutons, and bacon in individual bowls. Dress with the buttermilk dressing, serve with remaining dressing on the side and freshly ground pepper.