Dish with Diane: Chef Elizabeth Faulkner’s BLT Salad

Staff Writer
Dish with Diane: Chef Elizabeth Faulkner’s BLT Salad
Dish with Diane: Chef Elizabeth Faulkner’s BLT Salad
Jane Bruce

Dish with Diane: Chef Elizabeth Faulkner’s BLT Salad

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this perfect summertime salad. It’s based on the classic sandwich but has more tomatoes and greens.

Click here for more Dish with Diane: Chef Inspired Healthy with Elizabeth Faulkner. Or click here to watch the video.

 

4
Servings
265
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Beefsteak or heirloom tomatoes (or 4 cups mixed tomatoes)
  • ¼ Cup Panko breadcrumbs (or any other variety)
  • Extra virgin olive oil
  • 1 Cup basil leaves
  • 1 clove garlic
  • 1 egg
  • 2 slices bacon, rendered and fat saved
  • 1 Tablespoon white wine vinegar
  • ¼ Cup canola oil
  • ½ Teaspoon Kosher salt
  • Pepper, to taste
  • 2 Cups mixed herbs and soft lettuces
  • Juice of half a lemon
  • Maldon salt, to taste (or any other salt)

Directions

Slice the tomatoes, sprinkle them with a pinch of salt, and set them aside on a plate.

Toss the breadcrumbs with a little olive oil and pinch of salt. Sauté them (or bake them at 325⁰ F) until golden brown then set them aside to cool.

Blanch the basil leaves and garlic by placing them in boiling water for 20 seconds, removing them from the water with a strainer, and then rinsing them in an ice bath or under cold running water. Drop the whole egg into the boiling water just for 30 seconds and then remove. Combine the egg with the garlic and basil in a food processor or blender. Add 1 tablespoon of the bacon fat and the white wine vinegar and the purée. Add the canola oil slowly and then season with kosher salt and pepper.

Toss the lettuces and herbs with a pinch of salt, lemon juice, and olive oil.

Spoon or smear a little of the basil bacon aioli on each plate. Divide the lettuces and herbs on each plate.

Divide the tomatoes on each salad. Crumble bacon over each salad and sprinkle on some of the toasted bread crumbs. Finish with a little Maldon salt and pepper.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.

Nutritional Facts

Total Fat
24g
36%
Sugar
4g
N/A
Saturated Fat
4g
18%
Cholesterol
49mg
16%
Protein
5g
11%
Carbs
10g
3%
Vitamin A
132µg
15%
Vitamin B12
0.2µg
2.8%
Vitamin B6
0.2mg
10.1%
Vitamin C
23mg
38%
Vitamin D
0.3µg
0.1%
Vitamin E
4mg
19%
Vitamin K
75µg
94%
Calcium
53mg
5%
Fiber
2g
9%
Folate (food)
49µg
N/A
Folate equivalent (total)
49µg
12%
Iron
1mg
7%
Magnesium
26mg
6%
Monounsaturated
14g
N/A
Niacin (B3)
1mg
7%
Phosphorus
87mg
12%
Polyunsaturated
5g
N/A
Potassium
438mg
13%
Riboflavin (B2)
0.1mg
6.4%
Sodium
497mg
21%
Thiamin (B1)
0.1mg
7.4%
Zinc
0.6mg
4.3%