BLT Salad

Active Time: 20 minutes
Total Time: 40 minutes
Serves: 4
8 thick-cut slices turkey1 5- bacon
3 cups torn artisanal or sourdough bread (from 4 oz. bread)
1 Tbsp. olive oil
1/2 tsp. kosher salt, divided
4 large eggs
3 oz. blue cheese, crumbled (about 3/4 cup)
1/4 cup mayonnaise
1/4 cup buttermilk
1/2 tsp. freshly ground black pepper, plus more for serving
2 Tbsp. chopped fresh chives, plus more for serving
1 5-oz. pkg. baby spinach
2 large tomatoes (about 1 lb. total), coarsely chopped
Flaky seas salt, for serving
  • Preheat oven to 400 degrees F with racks in top adn lower third positions. Line a large rimmed baking sheet with aluminum foil. Place bacon on baking sheet in a single layer. Place bread cubes ona separated large rimmed baking sheet; add oil and 1/4 teaspoon kosher salt, tossing with bread to combine. Place bason on top rack and bread cubes on lower rack of oven. BAke croutons until golden, 10 to 12 minutes. Continue to bake bacon until crisp, 10 to 12 minutes more. Transfer bacon to a towel-lined plate.
  • Meanwhile, bring a medium pot of water to a boil. Carefully lower eggs into water. Reduce heat to medium-low and simmer for 9 minutes. Transfer eggs to a bowl of ice water and let stand for 5 to 10 mintues.
  • Process cheese, mayonnaise, buttermilk, 1 tablespoon water, pepper, and remaining 1/4 teaspoon kosher salt in a food processor or blender until smooth, about 45 seconds. Transfer to a bowl and stir in chives.
  • Peel eggs and halve lengthwise. Chop bacon into bite-size pieces. arrange spinach on a platter. Top with tomatoes, eggs, baocn, and croutons. Top tomatoes and eggs with flaky sea salt, pepper, and chives. Serve with blue cheese dressing.

Published by Zakieh Lloyd

I'm a housewife, and mother of a 8 year old dog. I don't have kids. Currently knitting different items to be sold.

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