This salad is so simple that it makes me wonder why I didn’t invent it myself. The roasted potato addition adds some heartiness and doesn’t make you notice that the bacon is really just a garnish – if you’re able to grab any. C and his little mitts snatched the bacon before the rest of us could get to it. I knew blue cheese would be a non starter for our aspiring foodies, so rather than waste my precious Matag Blue, I opted for a nice sharp cheddar that was in the fridge. Credit to The Peanut in KC for reminding me that a good BLT has a bit of cheddar on it. I have a fun memory making this salad several (ok, many) years ago to celebrate new outdoor patio furniture with some good Kansas City friends. JM and KP, this one is for you.
From Cooking Thin with Chef Kathleen, Kathleen Daelemans
My comments/experiences are in italics. Continue reading