Why You’ll Love this BLT Salad Recipe
If you’re looking for a fresh twist on the classic BLT, you’re going to love this salad recipe. It combines the crispy, savory flavors of bacon with the freshness of crisp lettuce and juicy tomatoes.
What really excites me is how the poached egg adds a rich creaminess, elevating the dish into something extraordinary. The homemade mustard dressing ties everything together, giving it a zesty kick.
Plus, it’s quick to prepare, making it perfect for lunch or dinner. Trust me, once you try this salad, you’ll wonder why you didn’t make it sooner! Give it a shot; you won’t regret it.
Ingredients of BLT Salad
When it comes to whipping up a salad that feels both satisfying and light, this BLT salad really takes the cake—or should I say, the lettuce? The combination of crispy bacon, fresh greens, and juicy tomatoes makes for a delightful dish that’s hard to resist.
Plus, the added richness from the poached egg? It’s a game-changer. So, if you’re ready to gather your ingredients and jump into this deliciousness, here’s what you’ll need to bring this salad to life.
Ingredients for BLT Salad:
- 2 slices of bacon, cut into lardons
- 4 eggs
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- Water, as needed
- 1 tablespoon distilled white vinegar
- 1 head of Boston lettuce, cleaned, dried, and torn into bite-size pieces
- 1/2 cup grape tomatoes, halved
Now, let’s chat a bit about these ingredients. First off, the bacon is obviously the star of the show. You want it nice and crispy to give that satisfying crunch.
If you’re feeling adventurous, try using a thicker cut bacon for an extra meaty bite. And don’t skimp on the eggs; they’re the secret sauce, if you will. The poaching process might sound a bit intimidating, but trust me, it’s easier than it seems. Just make sure to use fresh eggs for the best results.
As for the lettuce, Boston lettuce adds a lovely tenderness, but if you prefer something with a bit more bite, feel free to swap in romaine or even arugula. The dressing? Oh, it’s simple yet packs a punch, thanks to that Dijon mustard.
How to Make BLT Salad
Making a BLT salad is a delightful experience, and trust me, once you get started, it’s hard to stop. First off, let’s tackle the bacon. Grab your 2 slices of bacon and cut them into lardons—fancy chef term for little strips. Heat up a skillet over medium heat, toss those lardons in there, and let them sizzle until they’re nice and crispy. You’ll know they’re done when they smell so good that you start questioning if you could eat them all before they even make it to the salad.
Once they’re perfect, use a slotted spoon to remove them from the skillet, letting any excess grease drip off, and place them on a paper towel to soak up any extra oil.
Now, let’s move on to that dressing, which is, in my opinion, the real MVP of this salad. In the same skillet, with all that glorious bacon grease still lingering around, add 1 teaspoon of Dijon mustard, 2 tablespoons of white wine vinegar, and 1 tablespoon of extra-virgin olive oil. Sprinkle in some kosher salt and freshly ground black pepper to taste. Give it a good stir, and just like that, you’ve got yourself a dressing that could make cardboard taste gourmet.
But don’t get too comfortable yet; we still need to poach those 4 eggs.
For the poaching, grab a saucepan and fill it about two-thirds with water. Add 1 tablespoon of distilled white vinegar—this helps the eggs hold their shape. Once the water is at a high simmer, stir it around to create a whirlpool. Gently drop your eggs in one at a time—this part feels a little like a magic trick, doesn’t it? Cook them for about 3 and a half minutes, then scoop them out with a slotted spoon and place them on a paper towel to drain.
Now, let’s assemble! In four salad bowls, add the torn pieces of your 1 head of Boston lettuce and sprinkle on the halved grape tomatoes. Top each with a beautifully poached egg and a few lardons, then drizzle on that luscious mustard dressing. A little more salt and pepper on top, and voilà! You’ve got a salad that’s not just pretty but is also so satisfying that you might just forget it’s a salad. Enjoy!
BLT Salad Substitutions & Variations
After mastering the classic BLT salad, you might want to shake things up a bit.
Try swapping bacon for crispy chickpeas or tempeh for a vegetarian twist. If you’re not a fan of poached eggs, hard-boiled eggs work just as well.
For greens, mix it up with arugula or spinach instead of Boston lettuce. You can even add avocado for creaminess or some crumbled feta for a tangy kick.
Experiment with different dressings too—balsamic vinaigrette or a creamy ranch can add a whole new flavor profile.
Let your creativity shine, and enjoy discovering your favorite variations!
What to Serve with BLT Salad
If you’re looking to elevate your BLT salad experience, consider pairing it with complementary sides that enhance its fresh, savory flavors.
I love serving crispy garlic bread alongside, as the crunch pairs beautifully with the salad’s textures. A light, tangy coleslaw can also add a revitalizing crunch, balancing the richness of the bacon and egg.
For something heartier, roasted potatoes seasoned with herbs work wonderfully, adding warmth to the meal.
Don’t forget a chilled glass of lemonade or iced tea to round it all out, providing a rejuvenating sip that complements the vibrant flavors of your BLT salad. Enjoy!
Additional Tips & Notes
While preparing your BLT salad, it’s helpful to keep a few additional tips in mind to enhance the final dish.
First, use thick-cut bacon for an extra crunch. When poaching eggs, fresh eggs yield the best results—don’t skip the vinegar in the water!
If you want more flavor, consider adding avocado or crumbled blue cheese. For a bit of sweetness, a sprinkle of candied pecans works wonders.
And remember, dress the salad just before serving to keep the lettuce crisp.
Finally, feel free to customize with seasonal veggies for a fresh twist. Enjoy your delicious creation!