LOS ANGELES
SAN FERNANDO VALLEY

Hallie Norvet

Personal Chef Service

Blog

BLT Salad

Posted on December 1, 2012 at 2:15 PM

Skip the bread and triple the lettuce on your BLT. This salad satisfies your craving for a BLT without the carbs or mayonaisse. A poached egg is all that is needed to tie this healthy and delicious salad together. Great for breakfast or lunch!


Ingredients:

  • Baby Spinach
  • Pancetta (Italian Bacon)
  • Baby Heirloom Tomatoes
  • 1 Large Organic Egg
  • Olive Oil
  • Balsamic Vinegar
  • 1tb White Vinegar
  • Salt + Pepper


Assembly:


  1. Put baby spinach into mixing bowl.
  2. Chop baby heirloom tomatoes into quarters and add to mixing bowl.
  3. Place pancetta into a skillet and cook over medium-low heat. Once pancetta is crispy, remove from heat and put on paper towels to cool.
  4. Gently break pancetta into small pieces and put aside.
  5. Make 25/75 mixture of balsamic/olive oil. Whisk. Season with salt and pepper
  6. Heat water in a small pot to a rolling boil, ad 1 TB white vinegar. The vinegar helps keep the poached egg from falling apart. Turn heat to low and gently crack egg and drop into water. If this is too difficult, try cracking the egg into a small bowl, then dropping the egg into the hot water.
  7. Cook the egg until the yolk is soft but with some give. About 5 minutes. This should be an over-medium cooked egg. Cook it less or more depending on your preference.
  8. Mix all ingredients, except egg, into mixing bowl. Place mixture into serving bowl, then top with the poached egg. Season with salt and pepper and enjoy!




Categories: Salads

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