BLT Salad with Crispy Smashed Potatoes
plus Creamy Lemon-Dill Dressing
Your favorite sandwich now comes in loaded salad form! You'll toss crisp baby lettuce, juicy tomato, and smoky bacon with the magic ingredient: steamed potatoes that are lightly crushed, then roasted to crispy perfection. A tangy, smoky, herbaceous lemon-dill dressing brings it all together for a hearty, sumptuous salad to remember.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
¼ ounce
Dill
12 ounce
Fingerling Potatoes
1 unit
Lemon
1 ounce
Smoky Garlic Herb Sauce
(Contains: Eggs)
1 unit
Baby Lettuce
2 tablespoon
Mayonnaise
(Contains: Eggs)
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Bacon
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. • Place sealed bag of potatoes in microwave and microwave until mostly cooked through and easily pierced with a knife, 5-7 minutes.
• While potatoes cook, wash and dry produce. • Zest and quarter lemon. Roughly chop dill. Chop lettuce into bite-size pieces. Halve tomato lengthwise; cut crosswise into ¼-inch-thick half-moons.
• Open bag of potatoes (careful—steam will be released!), add a drizzle of oil, and toss to coat. Transfer potatoes to an oiled baking sheet and arrange in an even layer. Using the bottom of a glass or a potato masher, smash each potato until ½-inch thick. Add another drizzle of oil over the tops and season generously with as much lemon zest as you like, salt, and pepper. • Roast potatoes on top rack until browned and crisp, 15-20 minutes. TIP: Flip potatoes during the last 5 minutes of roasting so they get crispy on both sides.
• While potatoes roast, heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
• Meanwhile, in a small bowl, whisk together smoky garlic herb sauce, mayonnaise, sour cream, juice from half the lemon (whole lemon for 4 servings), and as much dill as you like.
• Once potatoes are done, let cool slightly, 1-2 minutes. • In a large bowl, toss lettuce, tomatoes, and potatoes with as much dressing as you like. Taste and season with salt and pepper if desired. • Divide salad between bowls and top with bacon. Serve with any remaining lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
