Betti's Kitchen Table

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Beef ,Bacon, Leek and Tomato Salad

on May 13, 2013

This has to be my favorite salad EVER.  Admittedly, I copied the recipe from Rachel Ray’s B-L-T Salad found on Food Network, which you can find here.  I have changed it and made it my own though so I am going to share my version with you, including Pictures!


If you are not familiar with leeks, you can read about them at Wise Geek, but they are similar to an onion with a milder flavor.  They can be prepared many different ways and I love them!  This is an entrée style salad and it absolutely fabulous, in my humble opinion.  The ice water for the leeks is an important step as it allows the leeks to separate and any grit trapped in between the layers will fall to the bottom of the bowl. So here goes!

B-L-T Salad

1 – 3 to 4 pound London Broil

1/2 cup Extra Virgin Olive Oil, plus extra for drizzling

Salt and Freshly Ground Black Pepper

1 pound bacon, chopped

1/2 cup Hormel Bacon Recipe pieces

3 large leeks, trimmed of dark green tops and sliced

2 T Worcestershire sauce

6 T Red Wine Vinegar

2 T Dijon Mustard

3 hearts of Romaine lettuce Chopped

2 Beefsteak tomatoes, cut into wedges

Bring London Broil to room temperature. While meat is coming to room temperature, slice leeks and place in a large bowl of ice water. Let soak for about 15 minutes. Heat 2T of olive oil in a large, heavy bottomed pan over medium heat. Add the bacon in batches and render the fat out.  Cook the bacon till crispy, then drain on a paper towel.  Drain and reserve bacon fat for dressing.  Add 2 T Olive oil to pan and let heat.  Remove leeks from ice water and drain on a clean kitchen towel.  Make sure you pat the leeks dry or they will spit when you put them n the pan.  Add the leeks to the pan and cook until leeks are wilted and tender. Add bacon back to the pan and heat through. Place London Broil on a hot grill and cook to desired doneness.  (5-6 minutes per side for rare, 8-9 minutes per side for medium, 12-13 minutes per side for well.  Only turn the meat once!) Take meat off the grill and let it rest for 10 minutes. While meat is resting, combine bacon fat, zest and juice of one lemon, red wine vinegar, Dijon mustard, Hormel Bacon pieces, salt and pepper, Worcestershire sauce, and a splash of water in food processor or blender.  Cover and blend on high for 2 minutes.  Stream in 1/2 cup extra virgin olive oil.

To assemble salad: Cut London Broil across the grain into thin strips. Place a handful of lettuce on dinner plate. Arrange four tomato wedges around the edge of the plate.  Spoon leek and bacon combination over the lettuce and place 2-3 slices of steak on top of the leeks. Spoon dressing over the steak.  Enjoy!

The finished product!

The finished product!


One response to “Beef ,Bacon, Leek and Tomato Salad

  1. Jackie says:

    It looks good, will try it one day

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