Dish with Diane: Chef Elizabeth Faulkner’s BLT Salad

Dish with Diane: Chef Elizabeth Faulkner’s BLT Salad
Staff Writer
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
103
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.

Nutritional Facts

Carbohydrate, by difference
24g
18%
Protein
2g
4%
Vitamin A, RAE
164µg
23%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
207µg
100%
Calcium, Ca
95mg
10%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
8µg
0%
Folate, total
37µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
37mg
12%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
38mg
5%
Sodium, Na
7mg
0%
Water
126g
5%

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.