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BLT Salad
The pub classic re-imagined as a salad to highlight the flavors and textures of bacon, lettuce and tomatoes.
Course
Salad
Cuisine
American
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
2
servings
Author
Justin McChesney-Wachs
Ingredients
Balsamic Vinaigrette
1 ½
tbs
balsamic vinegar
1
teaspoon
dijon mustard
½
teaspoon
honey or sugar
1
tbs
finely minced shallot
salt & freshly ground pepper
¼
cup
extra virgin olive oil
Salad
4
oz
baby arugula or your favorite greens
4
slices
crisp cooked bacon
, hand torn into pieces
½
pint
heirloom cherry or grape tomatoes
, halved
Instructions
Make the Balsamic Vinaigrette
In a medium bowl, whisk together all vinaigrette ingredients except the olive oil, to combine.
Slowly pour the olive oil into the bowl while whisking at the same time to emulsify the vinaigrette.
Taste for acidity, sweetness and salt, and adjust as needed.
Make the Salad
Toss the arugula and sliced tomatoes with the vinaigrette. Serve immediately and top with the torn bacon.