Recipe
August 2, 2010
BLT Salad Recipe
Step 1: In a medium sauté pan over medium heat, cook bacon until almost crispy. Reserve 1/4 cup of the bacon drippings. Drain bacon on paper towels.
Step 2: Combine the Dijon mustard, garlic, rosemary, tarragon, Worcestershire sauce, soy sauce, horseradish and olive oil. Fold in mayonnaise.
Step 3: In a medium mixing bowl, toss the mixed greens with the dressing. Divide the greens equally between individual serving plates and alternate tomato slices and egg quarters around the plate. Sprinkle with the reserved bacon. Drizzle a little of the warm bacon fat over top.
Reprinted with permission from Stacey Meyer and Troy A. Gilbert’s New Orleans Kitchens (2010 Gibbs Smith).
Directions
Yield:
Step 1: In a medium sauté pan over medium heat, cook bacon until almost crispy. Reserve 1/4 cup of the bacon drippings. Drain bacon on paper towels.
Step 2: Combine the Dijon mustard, garlic, rosemary, tarragon, Worcestershire sauce, soy sauce, horseradish and olive oil. Fold in mayonnaise.
Step 3: In a medium mixing bowl, toss the mixed greens with the dressing. Divide the greens equally between individual serving plates and alternate tomato slices and egg quarters around the plate. Sprinkle with the reserved bacon. Drizzle a little of the warm bacon fat over top.
Reprinted with permission from Stacey Meyer and Troy A. Gilbert’s New Orleans Kitchens (2010 Gibbs Smith).