“BLT” Salad

pink houseOne of my favorite places to visit is Savannah, Georgia. It is hands down,  the most fun, romantic, delicious destination in the South.  One restaurant we always make time to visit is The Olde Pink House on Abercorn Street at Reynolds Square.  (If the weather allows, take a peddle cab to and from your hotel.) Each room at this historic establishment is painted a different, rich color and the cozy ambiance is further enhanced by a wonderful singer, dressed like Scarlett O’Hara, who visits each room taking requests. Listening to her belt out Etta James’ “At Last,” “Summertime,”  or “Amazing Grace” will bring goose bumps alive on your arms. I highly recommend this restaurant for a memorable dinner with your significant other.


Pink House BLT Salad 

(serves 4.)thumb_600


Blend all the ingredients below, adjust honey and salt to taste. (keeps refrigerated for a week.)

  • 1 cup whole buttermilk
  • 1 cup mayonnaise
  • 2/3 cup sour cream
  • 1 -1/2 tsp dried thyme
  • 2 tsp red wine vinegar
  • 1 small garlic clove, finely chopped
  • 1/2 tsp honey
  • salt & pepper to taste


Bake  8 slices smoked applewood bacon until crisp. (with brown sugar if preferred.)


  • Slice 8, 1/4 inch thick slices of pure, green tomatoes.
  • Sprinkle them with salt and let stand in colander for 15-30 mins. Wipe dry with paper towels.
  • Place slices in bowl and cover completely with buttermilk. Let stand another 15-30 mins. Let excess drip off.
  • Dredge each tomato slice in mixture of:
  • 1 cup flour
  • 1 cup stone ground white cornmeal.
  • Heat about 1/4 inch of vegetable oil in frying pan- medium/high. Add tomatoes one at a time, turning once when golden brown. (5-6 mins)


  • Toss 4 cups field greens in a little buttermilk dressing.
  • Place greens, on each of four plates ( about 1 cup greens per plate)
  • Put one tomato on greens, bacon on top of tomato and another tomato on top of bacon.
  • Drizzle stack with dressing, garnish with
  • chopped red pepper and thinly sliced green onions. (about 1/2 cup each)

Serve immediately.

Recipe  from:book

Click below to watch salad being made.

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