COOK CLUB: Classic BLT can be transformed into salad

All cooking methods bring something to the table.

Puns aside, though, if I had to choose, roasting comes out on top.

Sure, the hands-off approach - just a few peeks and a gentle stir from time to time - is nice. What I really love is the caramelization that occurs as the heat surrounds each ingredient creating a crispy exterior while keeping a tender center. From broccoli to cabbage to potatoes, roasting makes for a sweeter vegetable and very happy taste buds.

In creating this month's The Gazette KCRG-TV9 Cook Club recipe, I wanted something that would bridge the gap between summer and fall. The BLT was my inspiration for this roasted salad that nods to the flavors of the sandwich.

The Roasted Potato, Bacon, Kale and Tomato Salad with Garlic Yogurt Sauce makes use of one of the last summer vegetables still full of flavor: the tomato. It is paired with two fall standouts - potatoes and kale - ready for a good roast.

The kale, which roasts nicely, stands in for lettuce. Cherry tomatoes are left whole and turn into wrinkled, ruby-colored gems under high heat. The potato takes over for the bread as it mimics the crunch of toasted bread when roasted.

Don't forget about the bacon. It is chopped and roasted alongside the vegetables infusing more flavor into this dish.

Lastly, the dressing itself gets in on the roasting. Garlic cloves are roasted and then combined with olive oil and yogurt to create a creamy sauce to drizzle over the salad. The end result is a salad that celebrates roasting and might even inspire you to search out more recipes to make use of the transformative power of this cooking method.

ROASTED POTATO, BACON, KALE AND TOMATO SALAD WITH GARLIC YOGURT SAUCE

Serves 4

'2 pounds baby red potatoes, cut into fourths

'4 slices thick-cut bacon, cut into 1-inch pieces

'5 ounces kale (about 3 cups), ribs removed and torn into 1-inch pieces

'2 cups cherry tomatoes

'12 sage leaves, coarsely chopped (optional)

'2 tablespoons olive oil

'1/4 teaspoon salt

'1/4 teaspoon pepper

Preheat oven to 425 degrees. Coat a large rimmed baking sheet with baking spray and set aside.

Place potatoes in a large bowl and pour in 1 and 1/2 tablespoons olive oil and 1/4 teaspoon each of salt and pepper. Toss to coat.

Arrange potatoes on the baking sheet and top with bacon. Cover tightly with aluminum foil. Place in the oven for 20 minutes.

Place kale, tomatoes and sage in a medium bowl and toss with remaining 1/2 tablespoon olive oil. Set aside.

Remove aluminum foil and continue to roast potatoes and bacon for 15 more minutes. Remove sheet and use a spatula to flip potatoes.

Sprinkle kale mix on top of the potatoes and roast for 8 to 10 more minutes or until

potatoes are browned and crispy and the tomatoes are wrinkled.

Serve warm with a drizzle of Garlic Yogurt Sauce (recipe follows).

Garlic Yogurt Sauce

Makes 1 cup

'4 large garlic cloves

'1 tablespoon apple cider vinegar

'2 tablespoons extra-virgin olive oil

'1/2 cup plain Greek yogurt

'Salt and fresh-ground black pepper

Keep skins on cloves and trim one end off each. Wrap cloves tightly in aluminum foil and place in a 425 degree oven for about 40 minutes or the cooking time of the roasted potato salad.

Remove cloves and let cool slightly. Squeeze out softened garlic into a small bowl. Mash with a fork.

Mix in vinegar. Beat in olive oil with a whisk until creamy. Stir in the yogurt and add salt and pepper to taste.

Refrigerate until ready to serve.

Source: Heather Younker