BLT Salad
Servings 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
- 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)