BLT: Bacon, Lettuce, & Tomato Caviar Recipe

BLT: Bacon, Lettuce, & Tomato Caviar Recipe
BLT: Bacon, Lettuce & Tomato Caviar
Lazaro Cooks

BLT: Bacon, Lettuce & Tomato Caviar

My whimsical take on a classic culinary combination.  Oven-roasted thick cut bacon, crisp romaine lettuce complimented by a rich Maytag blue cheese dressing, and cold oil spherified tomato caviar.

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Deliver Ingredients


For the tomato caviar:

  • 2 cups canola oil
  • ½ tomato juice, strained
  • 1 teaspoon garlic puree
  • 2 drops Meyer Lemon juice
  • 1 tsp agar agar


In a glass container, I like to use a vase, add the canola oil. Place in the freezer for 20 minutes. Oil must be ice cold.

In a small saucepan, bring the tomato juice, garlic puree, lemon juice and agar to the boil. Boil for 3 minutes, until agar is dissolved. Remove from the heat.

Prepare a container holding clean cold water. Prepare a plate lined with paper towel.

Remove the oil from freezer.

Using a syringe or dropper, carefully drip the tomato mixture into the cold oil.

Using a slotted spoon, carefully remove the tomato caviar from the oil. Drop into the clean water to rinse off.

Then onto the paper towel to dry.

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.