BLT Salad

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

For the salad:

• 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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