BLT Salad
Ready In: 20 mins
Serves: 4
Ingredients
- 2 slices bacon, cut into lardons
- 4 eggs
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- kosher salt & freshly ground black pepper, to taste
- water, as needed
- 1 tablespoon distilled white vinegar
- 1 head boston lettuce, cleaned, dried and torn into bite-size pieces
- 1⁄2 cup grape tomatoes, halved
Directions
- Cut your bacon into lardons, fry in a skillet until crispy and remove with a slotted spoon to a paper towel.
- To make the dressing: Reserve bacon grease in skillet. Add the mustard, vinegar, olive oil, salt and pepper to the skillet, stir to combine and remove from the heat.
- In a saucepan large enough for all 4 eggs fill 2/3rds with water and add the distilled vinegar. When water is at high simmer stir the water around to create a whirlpool then drop the eggs in and cook no more than 3 1/2 minutes. Remove with a slotted spoon, drain the water and place on a paper towel.
- In four salad bowls add the torn Boston lettuce pieces and some grape tomatoes. Top with the poached egg and a few of the lardons. Drizzle on the mustar dressing and salt and pepper, to taste. Yum Yum!
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