NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
For the chive mayo: Mix together the mayonnaise, yogurt, chives, lemon juice, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl; set aside. (The mayo can be made a day ahead and refrigerated.)
For the BLT salad bites: Saute the pancetta in a skillet over medium-high heat until crispy, 5 to 7 minutes. Transfer to a plate.
Combine the tomatoes, olive oil, chives, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Let sit for 5 minutes.
Arrange the larger lettuce leaves on a serving platter. Spoon about 1 1/2 teaspoons of chive mayo onto the center of each leaf. Top with about 1 tablespoon of the tomato mixture and some crispy pancetta. Sprinkle with the Parmesan.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
Subscribe to our Recipe of the Day newsletter to get Food Network's best ideas for breakfast, lunch, dinner and dessert delivered to your inbox daily.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.