BLT Salad. Why have I not being making this all my life? It’s an obvious question after digging in to this deliciousness, and I’m fairly certain you’ll be asking the same thing.
My friend Teri Turner’s No Crumbs Left: Recipes for Everyday Food Made Marvelous cookbook has just been released, and it’s packed with Whole30-approved goodness. This BLT Salad recipe is located on page 124, so order your copy and flip there directly. Teri’s headed around the country for a book tour, and I’ll be at the Sacramento stop that’s presented by CA GROWN. Score tickets to join us for the party at Heringer Estates, which will have some extra-special treats!
There are so many fabulous recipes in Teri’s book, I thought I was going to have a hard time deciding which one to share. Then I saw the BLT Salad – and I knew right away that y’all would love it as much as I did. Teri serves it with a Creamy Horseradish Dressing (that recipe is in the book too) that I enjoyed, but I like it with my Roasted Red Pepper Vinaigrette too. Of course, that dressing is my favorite, so I like it on pretty much anything.
Teri and I both make our bacon in the oven, so I recommend trying that if you’re not already on team bacon-in-the-oven. The BLT Salad itself is super easy to assemble, but the cook time assumes you need to cook the bacon and whip up a dressing. If you’ve already got those done, you’re moments away from BLT goodness.
This recipe calls for oil from the famous nocrumbsleft Marinated Red Onions, which I often keep on hand. If you don’t have the oil available, you can season a little olive oil and toss the lettuce in that. Those onions are famous for a reason though, so you may want to whip some up soon.
Everyday Food Made Marvelous” cookbook.
- 2 small romaine hearts halved lengthwise
- 1/2 cup Marinated Red Onion oil or seasoned olive oil
- 6 ounces grape tomatoes
- 8 slices bacon
- 4 hard-boiled egg yolks grated
- 1 avocado chopped
- Creamy Horseradish Dressing or Red Pepper Vinaigrette for serving
- Arrange the lettuce halves on a large platter. Drizzle each piece evenly with marinated onion oil.
- Add 3 slices of bacon and scatter tomatoes over each lettuce half. Sprinkle the grated egg yolks over the bacon, and follow with avocado chunks. Serve with the dressing and enjoy.
Photos: Alycia Moreno