I’m going to tell you a secret.
Almost always — like 98% of the time — I take the T off my BLT. In practice that means I’m usually eating a BL, sometimes with an A for avocado. Viewed that way, it sounds like a heart-attack sandwich. And honestly, sometimes it kind of is.
There was one time last year when I ordered the BLT at Bakn without noticing it came with a literal pound of bacon. A pound. It was excessive. After we left, I nearly had a meltdown because I was convinced I had to be having a heart attack, and I’d barely eaten half.
Why do I remove the T so often? Because it’s hard to find good tomatoes here about nine months of the year. Most of what the store calls “tomatoes” look like orange rocks, and I’m convinced it’s a practical joke. In summer, though, I keep the T in my BLT — especially when the tomatoes are homegrown and perfectly ripe. I also love growing little cherry tomatoes; they’re just so sweet.
For years I wanted to love BLTs simply because I loved bacon. I wanted to love them the way I love coffee. Eventually I learned the trick: use super-ripe, homegrown tomatoes and season them well, then spread a thin layer of mayo. That’s what made BLTs click for me. It’s also the reason I learned to enjoy mayonnaise at all.
Right now, though, we’re in orange-rock season, so classic BLT sandwiches aren’t happening. Thankfully, cherry tomatoes are available, and you don’t need a pound of bacon to make a satisfying BLT salad.
One of my favorite recipes — and a popular one on the blog — is the BLT chopped salad with feta and corn. I’ve wanted to make a kale version of it forever. This shredded kale take is hearty, packs all the flavors of a BLT, and works perfectly with leftover bacon from brunch or dinner: just chop it up and toss it in.
Now: the dressing. I’m probably one of the weirdest people out there — I generally don’t care for ranch. I won’t use it on salads, pizza crust, or raw veggies. Celery and carrots are my least favorite dippers. But I do make an exception when ranch is lightened with Greek yogurt.
The Greek yogurt version I started making for BBQ salmon salads is tangy and bright rather than thick and mayo-heavy, and I love it as a drizzle. On kale, it’s even better: kale’s hearty, slightly bitter leaves stand up to bold dressings and mellow them into something delicious after a few minutes of massaging.
So here it is: your Monday salad, permission to eat bacon included. This shredded kale BLT is a simple, satisfying way to get all the classic flavors without the sandwich. Massage the kale, crisp the bacon, halve some sweet cherry tomatoes, and finish with a tangy Greek yogurt ranch. Optional add-ins like avocado, feta or blue cheese, and sweet corn make it even heartier.
BLT Shredded Kale Salad with Greek Yogurt Ranch
Yield: serves 2 to 4
Ingredients:
- 1 large head of kale, stems removed and leaves thinly sliced or shredded
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices thick-cut bacon, chopped
- 1 cup cherry tomatoes, halved
- Optional: sliced avocado, feta or blue cheese, sweet corn
Greek yogurt ranch dressing
- 1/3 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon freshly chopped parsley
- 1 teaspoon freshly chopped dill
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon white vinegar
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons olive oil
Directions:
Place the shredded kale in a large bowl and drizzle with the tablespoon of olive oil. Sprinkle with salt and pepper, then use your hands to massage the oil into the kale for a few minutes until the leaves soften. Set aside.
Heat a large skillet over medium-low and add the chopped bacon. Cook, stirring occasionally, until the bacon is completely crispy and the fat is rendered. Transfer to a paper towel-lined plate to drain.
Greek yogurt ranch dressing:
Combine all dressing ingredients in a food processor, blender, or whisk vigorously in a bowl until smooth and emulsified. Adjust seasoning to taste. The dressing will keep in the refrigerator for a day or two.
To assemble, toss the massaged kale with the cherry tomatoes, crisp bacon, and any optional add-ins like avocado, cheese, or corn. Drizzle with the Greek yogurt ranch and toss gently to combine. Serve immediately.
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I appreciate you so much!
The kale totally cancels it out. Thumbs up.