BLT Salad

Name: BLT Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 slices bacon, cut into lardons; 4 eggs; 1 teaspoon Dijon mustard; 2 tablespoons white wine vinegar; 1 tablespoon extra-virgin olive oil; kosher salt & freshly ground black pepper, to taste; water, as needed; 1 tablespoon distilled white vinegar; 1 head boston lettuce, cleaned, dried and torn into bite-size pieces; 1/2 cup grape tomatoes, halved

Submitted by yumyumfordumdum

"Do you ever get home late from work and just want something light and simple to make? This salad you can eat for breakfast, lunch or dinner. In fact, can you eat a salad for breakfast? Try it and let me know."

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photo by yumyumfordumdum

Ready In:: 20mins
Ingredients:: 10
Serves:: 4

ingredients

2 slices bacon, cut into lardons
4 eggs
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
kosher salt & freshly ground black pepper, to taste
water, as needed
1 tablespoon distilled white vinegar
1 head boston lettuce, cleaned, dried and torn into bite-size pieces
¹⁄₂ cup grape tomatoes, halved

directions

Cut your bacon into lardons, fry in a skillet until crispy and remove with a slotted spoon to a paper towel.
To make the dressing: Reserve bacon grease in skillet. Add the mustard, vinegar, olive oil, salt and pepper to the skillet, stir to combine and remove from the heat.
In a saucepan large enough for all 4 eggs fill 2/3rds with water and add the distilled vinegar. When water is at high simmer stir the water around to create a whirlpool then drop the eggs in and cook no more than 3 1/2 minutes. Remove with a slotted spoon, drain the water and place on a paper towel.
In four salad bowls add the torn Boston lettuce pieces and some grape tomatoes. Top with the poached egg and a few of the lardons. Drizzle on the mustar dressing and salt and pepper, to taste. Yum Yum!