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.)

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.

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

Print Recipe

5 from 3 votes

BLT Salad

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Servings: 2

Author: Karen Gibson

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

• slices bacon or vegetarian bacon substitute
• tablespoon olive oil (if using vegetarian bacon)
• thick slices hearty bread, cut into small cubes
• head Boston lettuce, core removed, torn into small pieces
• A dozen or so cherry tomatoes, halved (or quartered, if large)
• eggs, hard-boiled, quartered
• tablespoon mayo, divided
• sea salt and freshly ground black pepper
• recipe of SoupAddict's Go-To Vinaigrette (below)

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

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.