What’s a BLAT?
A. A genome bioinformatics site.
B. A windows command line SMTP mailer.
C. A form of corruption in the Soviet Union.
D. Bacon, lettuce, avocado, tomato sandwich.
E. All of the above.
The answer is E.
I have no idea what A, B and C are, but Google says they’re all BLATs, so they must be. But who cares? There’s only one you can eat, and that’s D.
Since it’s summertime, why not make a BLAT salad? Mix mesclun with crispy bacon, juicy tomatoes, and creamy avocado and toss in a warm balsamic-Dijon vinaigrette until slick. If you can’t live without the bread, then toss a couple handfuls of crunchy croutons into yours. Then BLAT with pleasure as you eat it. (BLAT: verb: to produce an overblown sound.)
6 slices bacon
2 tablespoons rendered bacon fat
1/4 cup balsamic vinegar
1 heaping tablespoon Dijon or spicy mustard
2 (7 to 8 ounce bags) salad mix
1 cup cherry tomatoes, halved
2 small or 1 large ripe avocado
1. In a large skillet over medium-high heat, cook bacon until crisp, about 6 to 8 minutes, turning once. Transfer to a paper-towel lined dish, reserving 2 tablespoons of the rendered bacon fat in the pan. Add vinegar and mustard to the pan, and whisk until smooth. Remove from heat.
2. In a large bowl, add salad mix, tomatoes, avocado, bacon and warm vinaigrette. Toss until well coated and serve.