Sunday, July 18, 2010

BLT salad with basil & white pepper vinaigrette

JR is out of town this weekend, on a boys' trip to Bend, Oregon for a century (100 mile) bike ride. He left something in the fridge that I've had my eye on. Something I rarely buy. But really enjoy.


I'm not sure whether I've mentioned this before, but I have a penchant for, let's say, "less than healthy" meat products. Bacon. Bratwurst. Balogne. As a child, I remember sneaking hot dogs from the fridge and eating them plain as a snack (a processed meat version of string cheese?). Since then, I've swung on the meat-eating pendulum from veganism to living in Texas. I had a decent stint as a vegetarian (10 years). Currently, I practice all things in moderation (not always an easy thing, but I try) and generally eat pretty healthfully.

Perhaps it's because I don't have it very often that I get quite excited about bacon.

I had been thinking about this salad - what to put in it, how to dress it - since I discovered the bacon in the fridge. It turned out just as fantastic as I had imagined. Here's what I did:

BLT (+ACE) Salad with Basil & White Pepper Vinaigrette
Serves 2

4 Tbsp. fresh basil, finely chopped
4 Tbsp. olive oil
4 tsp. red wine vinegar
a pinch white pepper

2 c. lettuce, chopped
1 cucumber, sliced then quartered
2 tomatoes, sliced into wedges
1 avocado, sliced
2 hard boiled eggs, shelled & sliced
4 pieces cooked bacon, crumbled

Whisk the vinaigrette ingredients together in a small bowl.

Toss lettuce and cucumbers with half of the dressing. Divide onto individual serving plates. Top with tomatoes, eggs, avocado, bacon and remaining dressing. Enjoy!


  1. Fresh basil and tomatoes are awaiting in the garden for me to try this wonderful salad. Great picture!


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