BLT Salad Image

BLT Salad

Make this Tonight - "Real Salad 101"

10
Prep Time
(Minutes)
20
Cook Time
(Minutes)

Ingredients

BLT Salad

  • 2 avocados
  • 15 grams garlic, blanched
  • ½ bunch chives, blanched
  • 100 grams basil, blanched
  • 300 grams creme fraiche
  • 150 grams mayonnaise
  • 75 grams lemon juice
  • Salt to taste

Bacon

  • 1 pound Nueske bacon
  • ¼ cup brown sugar
  • Black pepper

Tomatoes

  • 2-3 Heirloom tomatoes
  • 2-3 tablespoons Aleppo pepper
  • ½ cup lemon juice
  • Olive oil
  • Salt and pepper, to taste

Croutons

  • Half loaf day-old brioche, cut into squares
  • 1 quart clarified butter
  • 2 cups + garnish parmesan cheese, microplaned
  • Sea salt

Egg

  • 1 egg
  • Small ladle of clarified butter

Assembly Salad

  • 1 bunch butter lettuce
  • 1 bunch radicchio
  • 1 bunch treviso mix
  • Seared tomatoes
  • Brown sugar bacon, crumbled by hand
  • Croutons
  • 2 avocado, sliced
  • Olive oil, to taste
  • Lemon juice, to taste
  • Green Goddess dressing, to taste
  • Parmesan cheese

Steps

BLT Salad

  1. Blanch the herbs and garlic; squeeze out all the water using a cheesecloth.
  2. Rough chop blanched herbs.
  3. Place herbs, lemon juice, and garlic and puree until smooth.
  4. Add avocado, mayonnaise and creme fraiche and blend until very smooth.
  5. Season with salt and lemon as necessary.

Bacon

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lay bacon sliced down on a sheet tray lined with a silpad.
  3. Sprinkle with bacon and brown sugar and black pepper and cook in the oven for 15 mins, until crispy.
  4. Allow to cool.

Tomatoes

  1. Cut the tomatoes into wedges. Season with sea salt, pepper, and Aleppo.
  2. Heat a nonstick saute pan on medium-high heat with enough to coat pan olive oil, sear the tomatoes on both sides making sure not to overcook them.
  3. Remove and season with lemon juice and olive oil. Allow to cool.

Croutons

  1. Heat a large saucepan over medium heat with clarified butter just before smoking.
  2. Add the brioche squares, saute until golden brown.
  3. In a medium-sized bowl, toss the croutons with parmesan cheese and sea salt.
  4. Place on a paper-lined tray to drain.

Egg

  1. Heat a non-stick saute pan with clarified butter over medium heat.
  2. Add the egg and saute until the sides are crispy and the yolk is runny, reserve.

Assembly Salad

  1. Place lettuces down on a plate, add tomatoes, bacon, croutons sliced avocado and a fried egg.
  2. Drizzle the salad with Green Goddess dressing, olive oil and lemon juice.
  3. Finish by shaving parmesan cheese over the top with a microplane.