Yesterday was a glorious day in the Pacific Northwest.
I can’t tell you how many times I’ve heard that Seattle is the best place in the world when it’s sunny out. I can’t argue with that. With temperatures in the mid-70s, yesterday was the perfect Sunday.
It all started out with a BLTA (bacon, lettuce, tomato and avocado) salad that I made for Casey and myself. It’s really the perfect salad, if you ask me. Juicy, sweet cherry tomatoes, crunchy bites of avocado and lemony dressing adds up to one very satisfying lunch. I knew I was going later to hang out with my friend Meguire, so I wanted a fairly light lunch. It did the trick.
I live in Tacoma, and my friend Meguire lives in Seattle. Admittedly, I do love going to Seattle as often as I can, although some Tacomans would boo and hiss at me for that.
Sometimes, it’s quite fun to be a tourist in your own city. We headed to Pike Place Market, and it seemed the rest of Seattle was there was well.
Neither of us had been to Pike Place in quite a while. Though it was incredibly busy, the beautiful produce, perfect weather and people watching made for a really wonderful afternoon.
Here we are soaking up some Vitamin D.
Of course, we wanted to eat dinner outside, so we settled on Seatown Snack Bar, one of Tom Douglas’s restaurants. Patio dining, complete with Bloody Marys served in Mason jars and chilled King Crab legs with drawn butter made for a memorable experience. I almost felt bad for the people walking by who were watching us wrenching into our crab legs, shells flying everywhere.
I mean, how good do these look? They were oh, so good.
As if we couldn’t have been any happier in our crab coma, it was time for some Molly Moon’s ice cream for dessert. I’ve never been to Molly Moon’s before this, although I’ve been meaning to try it. I went with the balsamic strawberry ice cream. It definitely lived up to all the hype.
For me, no trip to Pike Place is complete without a stop at Sur la Table, which I was pleased as punch to find table linens and super cute dish cloths on sale. Score.
It was quite the wonderful day. And it all started with this BLTA salad.
BLTA Salad with Lemony Buttermilk Ranch Dressing
For the salad:
4 slices bacon, cut into 1-inch pieces
2 romaine hearts, chopped into 1-inch pieces
1/2 cup cherry tomatoes
1 avocado, sliced
For the dressing:
1/2 cup mayonnaise
1/2 cup buttermilk
1 garlic clove, minced
2 Tablespoons fresh lemon juice
1 small handful fresh parsley, roughly chopped
1 small handful chives, chopped
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
In a medium skillet over medium-high heat, cook the bacon until it is crunchy. Drain on paper towels to remove the fat (or pour it into a jar to save for later).
Meanwhile, assemble the romaine lettuce, tomatoes, avocado in a bowl and set aside.
In a medium bowl, mix together the mayonnaise, buttermilk, minced garlic, lemon juice, parsley, chives and salt and pepper to combine.
Sprinkle the bacon over the salad, and add as much dressing as desired. Toss to combine.