Serves 4 | Total Time: 30 mins.

The BLT is one of our favorite sandwiches. This recipe takes elements of the classic BLT and turns it into a great entrée salad.

Ingredients

• ¼ cup Red Wine Vinegar
• 2 Tablespoons Prepared Horseradish
• 2 Garlic Cloves
• ¼ cup Heavy Cream
• 2 Romaine Hearts, halved lengthwise
• Extra Virgin Olive Oil
• ½ pound Bacon
• ½ loaf Italian Bread
• 1 pint Cherry Tomatoes
• Kosher Salt
• Cracked Black Pepper

Instructions

Preheat grill to 350° to 400° (medium-high). For dressing, pour the red wine vinegar, horseradish and garlic in a blender. With the blender running, gradually add ½ cup of extra virgin olive oil in a slow steady stream and blend until well combined, then add heavy cream. Season dressing with salt, pepper and more vinegar and horseradish if desired. Heat a skillet over medium heat. Add bacon and cook until crisp. Place cooked bacon on a paper towel to drain and crumble into 1-inch pieces. Season whole cherry tomatoes with extra virgin olive oil, salt and pepper and grill over direct heat for 3 minutes and remove from grill. Cut bread into ½ inch slices and brush both sides with extra virgin olive oil and lightly season with salt and pepper. Grill over direct heat on grill for 2 minutes per side. Remove from grill and cut into 1-inch cubes. Cut romaine heats in half and brush with extra virgin olive oil. Place lettuce cut side down on the grill and cook for 2 minutes or until char marks appear. Serve family style by placing the four romaine halves on a large tray. Evenly place tomatoes, bread and bacon on the four halves. Drizzle with horseradish vinaigrette.