1.Cook bacon in a large skillet over medium heat to desired donenessat least a little bit of crispiness is good. Remove to plate to cool.
2.Insame panadd 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 vegetablesthen toss gently to coat. Season with a pinch of salt and pepper.
4.Crumble cooled bacon over the saladand add croutons. Drizzle more vinaigrette and toss salad gently.
5.Arrange egg pieces on top of the saladyolks facing up. Place a dab of mayo on the yolk of each egg.
6.Drizzle more vinaigrette to suit your preferencesyou might not use it all. Finish with a sprinkling of salt and pepper.
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)
BLT Salad was originally published on https://soupaddict.com/blt-salad/