BLT Salad

blt salad

If there’s one thing that SoupAddict loves almost as much as Soup, it’s sandwiches. Or really, anything on bread. (Bruschetta counts!)

Actually, anything with bread is A-Okay by me, too (French Onion soup? Yes, please). SoupAddict is not going to split hairs on the where’s and whyfore’s of bread, no sir.

So, turning a sandwich into a salad is right up my alley. It’s a salad [whispers] that’s made from a sandwich.

Why, it’s a Sandwad!

Wait, what? [looks left and right] Did SoupAddict just invent a new food group? Awesome. (To all cookbook publishers reading this blog (and I’m certain there are dozens): you can get a leg up on this fresh fad by having me pen the very first Sandwad Cookbook. Call me!)

(Ahem. While SoupAddict waits for the return of her dignity, we’ll just move along and pretend the last paragraph never happened.)

blt salad 2

In truth, while SoupAddict might have invented the “Sandwad,” she did not invent the BLT salad, the topic of today’s recipe. In fact, deconstructed dishes like the BLT salad have been around for a while, as clever folks refashion new dishes from old favorites. The inspiration for this salad comes from Dorie Greenspan’s book, Around My French Table.

What makes this BLT salad recipe special, IMO, is the introduction of a simple, light vinaigrette as the dressing (as opposed to loud balsamics that I often see, or [worse] ones that try to use to mayonnaise, resulting in something heavy and vaguely ranch-y). No, the light vinaigrette really brings together the BLT flavors … without overwhelming them.

blt salad

In keeping with the spirit of French Fridays with Dorie’s guidelines about not publishing recipes from Dorie’s cookbook, I include, instead, my version of this BLT salad below. I’ve dropped out ingredients and steps that I think make it uniquely Dorie’s, but borrowed two touches that I could not resist: the above-mentioned vinaigrette (but subbing my own go-to version), and using just a bit of mayo as a garnish rather than a main ingredient.

Oh, and I also used eggs, per Dorie. The next time I make this BLT salad, I’m going to top it with a poached egg rather than a hard-boiled, simply because this salad is a prime candidate for runny yolk goodness!

Enjoy reading about others’ renderings of this delicious salad at French Fridays with Dorie!

Karen xo

BLT Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1. Cook bacon in a large skillet over medium heat to desired doneness (at least a little bit of crispiness is good). Remove to plate to cool.
  • 2. In same pan, add olive oil if using vegetarian bacon (or if you have only a small amount of bacon drippings). Heat until simmering. Add bread cubes and toss in oil to coat. Sprinkle a pinch of each salt and pepper over croutons. Stir croutons until toasted. Remove to a plate to cool.
  • 3. Place lettuce and tomatoes in a medium bowl. Drizzle a portion of the vinaigrette over the vegetables, then toss gently to coat. Season with a pinch of salt and pepper.
  • 4. Crumble cooled bacon over the salad, and add croutons. Drizzle more vinaigrette and toss salad gently.
  • 5. Arrange egg pieces on top of the salad, yolks facing up. Place a dab of mayo on the yolk of each egg.
  • 6. Drizzle more vinaigrette to suit your preferences (you might not use it all). Finish with a sprinkling of salt and pepper.
Instructions
  1. slices bacon or vegetarian bacon substitute
  2. tablespoon olive oil (if using vegetarian bacon)
  3. thick slices hearty bread, cut into small cubes
  4. head Boston lettuce, core removed, torn into small pieces
  5. A dozen or so cherry tomatoes, halved (or quartered, if large)
  6. eggs, hard-boiled, quartered
  7. tablespoon mayo, divided
  8. sea salt and freshly ground black pepper
  9. recipe of SoupAddict's Go-To Vinaigrette (below)

adapted loosely from Dorie Greenspan’s Around My French Table

SoupAddict’s Go-To Vinaigrette
2 tablespoons lemon juice
1 tablespoon white wine or champagne vinagrette
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1 tablespoon extra virgin olive oil

Combine the first five ingredients in a small bowl and whisk to combine. Slowly drizzle in olive oil, whisking all the while until emulsified.
Time- (and wrist-) saving tip: if you have an immersion (stick) blender, add all ingredients to a tall, slender container and mix with the immersion blender until emulsified.


Comments

  1. I loved the vinaigrette too! But I would rather have the BLT in a sandwich …. the salad was sure tasty though!

  2. Sandwad, huh? That made me smile. But, if you need someone to sign a petition toward adding it as a food group – I am right there…

  3. I loved this as well. Your pictures are gorgeous, and your tomatoes look amazing.

  4. haha! You made me laugh. Sandwad. I like it.

    I agree–the vinaigrette was perfect with this salad. Every other time I’ve tried to make one, it’s been too tart, either from lemon or the vinegar, but this one was perfectly balanced.

  5. Sandwad is a great expression. I’ll be looking for more sandwad recipes!

  6. I’m not sure about Sandwad – it sounds a lot like a bad day at the beach…

    Your take on this salad looks lovely. I especially love the colours of your tomatoes.

  7. Sandwads could be interesting. This salad looks quite stunning! Great job on the adaptation of the recipe and your photography!

  8. I think there’s a future in Sandwads. So many possibilities. This one is just the tip of the iceberg. And it was so delicious. I loved it too,

  9. Love your photos, and look forward to trying your vinaigrette dressing… always looking for a new one!

  10. Such stunning photos of your sandwad! I certainly would call you if I was a cookbook publisher:)

  11. Hahahaha Sandwad. Sounds like the name of a speed metal band, maybe one made up of ex-Subway employees? I highly recommend the poached egg substitution, it’s what I did and it made the salad (er, sandwad, I mean) that much better!

  12. LOL – I do like the name “Sandwad”. Your salad looks devine, especially with the different coloured cherry tomatoe you have used.

  13. your go-to vinagrette looks great and the soft boiled egg would go over great in our house! I also loved the vinagrette/mayo combination.

  14. I just love your photos! You should teach me how to do that. I wanted to pluck those juicy tomatoes right out of Soup Addict’s salad and eat them before she could get to them!

  15. You did such an awesome job with your presentation and photos!! You had me smiling as I read your post…Sandwads…hmmm…I like it!

  16. Sandwad! Love it! You better copyright that one before someone like Rachael Ray gets ahold of it :) Your photos of your salad are so pretty! I was trying to get the same kind of look, it’s what I saw in my head, but just didn’t come together the way yours did. I agree, the dressing totally made the salad with the dollop of mayo, instead of being smothered by it. Great post!

  17. Oh, wow, that looks delicious! And beautiful photos. Wish I hadn’t skipped out on last week’s FFwD now! :)

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