Layered BLT Salad Recipe
Ingredients
Salad Layers:
- 4 cups romaine lettuce, chopped
- Cherry tomatoes, halved
- 6 strips crispy bacon, crumbled
- 1 cup shredded cheddar cheese
- Cucumbers, diced
- Carrots, shredded
- 1/4 cup red onion, julienne cut
Creamy Ranch Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Juice of half a lemon
Instructions
- Make the Creamy Ranch Dressing
In a separate bowl, whisk together the mayonnaise, sour cream, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper until the dressing is smooth and creamy.
- Chop Ingredients with Ease
Start by chopping the romaine lettuce using your Gunter Wilhelm knife. Its sharp blade glides through the lettuce with minimal effort, ensuring it remains fresh and crisp. Next, halve the cherry tomatoes and slice the carrot and the cucumbers.
The precision of the knife ensures clean and even cuts, which enhances both the presentation and the texture of the salad.
- Cook and Slice the Bacon
Prepare the crispy bacon. Once the bacon is ready, use the knife to slice it into bite-sized pieces. The sharpness of the Gunter Wilhelm knife makes quick work of the crispy bacon, resulting in perfect crumbles.
- Assemble the Salad
- In a tall, clear glass jar (or large bowl), start by adding a base layer of our creamy ranch dressing.
- Add a layer of lettuce on top of the dressing.
- Then, add a layer of diced carrots, followed by cucumbers, tomatoes, and sliced red onions.
- Sprinkle the crispy bacon bits on top, followed by shredded cheddar cheese.
- Repeat till the jar is full
- Serve and Enjoy
Serve the salad in the jar or flip it onto a plate as seen in the image for a beautiful layered presentation.
Credit: Recipe inspired by Caitlin Martinelli who showcased their skills on social media using our professional-grade knives.
