BELLA'S DECONSTRUCTED BLT SALAD WITH CRÈME FRAICHE AND HERB DRESSING

This recipe includes the ingredients and approximate measurements. Taste it as you go along. Add and subtract ingredients as you wish. It's a very forgiving salad.


INGREDIENTS:

15-20 stale 1" baguette slices, grilled and rubbed with a garlic clove while still warm

8 pieces of bacon, cooked the way you like

2 tablespoons crème fraiche

2 shallots, peeled and diced

2 green onions, trimmed and thinly sliced

1/3 cup chopped herbs (any combo of mint, parsley, and/or basil)

2 tablespoons sherry wine vinegar, white wine, or champagne vinegar

1 tablespoon lemon juice

a bit of lemon zest

6-8 tablespoons olive oil

salt

pepper

1 head of butter lettuce (or hearts of romaine, baby gems, arugula, spinach)

4 medium-sized tomatoes, cored and cut in wedges


DIRECTIONS:

Make croutons and cook bacon. Set aside.

Place crème fraiche in a bowl. Whisk in shallots, green onions, herbs, vinegar, lemon juice, and lemon zest. Slowly whisk in about 5 tablespoons olive oil. Taste. Add more olive oil if necessary. But make sure the dressing is tangy enough because otherwise the salad will be bland. Place lettuce and tomato wedges in a bowl. Add salt and pepper. Drizzle over some of the dressing. Mix with your hands. Taste. Add more dressing, salt, and pepper if needed. Place cooked bacon on top of the salad. Drizzle over some more of the salad dressing. Sprinkle more herbs on top. Serve immediately.


more options:

blue cheese

walnuts

avocado

hard-boiled eggs

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