BLT salad with pickle beer dressing

Ingredients:

• 6 oz Thick cut bacon, cut into small pieces

• 1 lb Cherry tomatoes

• 1 Head iceberg lettuce

• 1 Tablespoon mayo

• 1/4 Cup pale ale beer

• 1/4 Cup pickle juice, preferably bread & butter pickle juice

• 1/2 Lemon juice

• 1 Pinch flaky sea Salt 

• 1 Pinch ground black pepper 

• 1/2 Bunch chives, finely chopped. 

Directions:

• In a cast iron skillet, render the bacon until crisp. Remove the bacon to a paper lined plate, leaving the fat in the pan. 

• Add a tablespoon of the bacon fat into a blender, then add the mayo, beer, pickle juice, lemon juice, salt & pepper. Blend until fully combined and creamy.

• Add the cherry tomatoes to the pan with the bacon fat and cook until the skin is blistered.

• Chop the lettuce into 4 wedges, then arrange them on a platter.

• Top the wedges with the tomatoes and bacon bits. To finish, garnish with some pickle dressing and fresh chopped chives.

*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.