I discovered an amazing take on the classic BLT ... to make it compliant, use chemical-free prosciutto and this wonderful dump ranch recipe that I slightly adapted from another recipe I found online. Super props to the Whole Sisters - this was amazing.
Salad for two:
• Head of romaine, washed, dried, & cut or torn into bite size pieces
• Tomatoes of your choice - grape, heirloom, cherry, whatever floats your boat
• ~1.4 lb. prosciutto, sliced bacon-thick, fried up, and crumbled
Dressing:
• 1 egg (room temperature is best)
• 1 cup light tasting olive oil
• 1 tablespoon fresh squeezed lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 cup full fat coconut milk
• 1 handful of cilantro - fresh is best, but dried works just fine too
• 1 handful of parsley - fresh is best, but dried works just fine too
• Dill optional (or any other herbs of choice) - fresh is best, but dried works just fine too
Instructions:
Put all of the dressing ingredients except the oil into a tall container and blend using your immersion blender (or your "whizzy thingy" as I've seen it called). Slowly pour it in while blending to emulsify it. Try not to eat the whole thing at one sitting ;) It's super for dipping raw vegetables in.
