For someone who’s always been a major salad lover… I’m kind of off them right now (my friends are literally in a state of shock as they read this.) I’m not sure if it’s just salad fatigue from having eaten so many over the last few years, or perhaps the fact that my digestive system isn’t loving raw vegetables right now (we’ll save that for another post.) Whenever I’ve thought about making a big salad for dinner lately, I just haven’t been in the mood.

You know what I have been in the mood for? BLT’s, any time, day or night, breakfast, lunch, or dinner. That particular combo of ingredients, especially topped with a fried egg (aka a BLET) and smashed avocado (a BLEAT? lol) is always calling my name.

So, in order to try to get back in the salad game, I took all those flavors including the crunchy toasty bread and made them into a really delicious salad.

And my plan totally worked.

This is one of those weeknight dinners I can make on the fly since I always have the ingredients hanging out in my kitchen, and the croutons are a perfect way to use up stale bread. And not only does it have the health-boosting combo of protein, fats, and way more greens than you’d get from a sandwich; it’s as soul-nourishing as the original.

You heard it here first, people: I’m officially back on salads, and I have a feeling that if you’ve strayed, this recipe will be just the thing to get you back on the wagon, too. Scroll on for the recipe.

BLT Salad with 8-Minute Eggs & Avocado

Serves 2

ingredients


  • 1 small baguette or a few slices crusty bread (stale is fine)
  • 2 eggs
  • 1 small avocado
  • 4 slices cooked crispy bacon
  • 1 cup tomatoes, any size or mixed
  • 1 small head bibb lettuce, leaves separated
  • mixed fresh herbs like basil or chives (optional)
  • flaky sea salt (I like Maldon)

for the vinaigrette:

  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • kosher salt & freshly ground black pepper

 

instructions


  1. Preheat the oven to 400 degrees. Put a saucepan of hot water on high and bring to a boil.
  2. Meanwhile, tear the baguette into 1" pieces, and spread out on a foil-lined baking sheet. Toss in a little olive oil, then toast in the oven until golden and crispy, 5 - 8 minutes.
  3. When the water comes to a boil, drop in the eggs and keep on a steady simmer/low boil for exactly 8 minutes. Remove to an ice water bath to stop the cooking.
  4. Slice up the avocado and tomatoes - I like to halve grape tomatoes or cut big tomatoes into wedges. Cut bacon into 1/2" pieces.
  5. On a big platter (or 2 plates) arrange the lettuce leaves. In rows (don't be too precious about it), arrange tomatoes, bacon, avocado, and croutons. Peel the eggs, then quarter and add to the platter.
  6. Make the vinaigrette by shaking up all the ingredients in a jar. Drizzle over the salad, and sprinkle with herbs, salt, and pepper. Eat!
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Photography

Hannah Zahner