Our solo tomato plant yielded about 20 ripe Romas this week, so I took the opportunity to slowly roast them with a drizzle of olive oil, garlic cloves, fresh thyme sprigs, and salt and freshly ground pepper. I used most of them last night in Capellini Pomodoro, and the rest in this Deconstructed BLT and Eggs salad.
When chefs in France got caught up in the 'deconstructed' craze, Dorie decided to deconstruct a BLT sandwich, and then take it a step further by 'saladizing' it. At the last minute, she added a couple hard-boiled eggs and dab of mayonnaise, to make it a more substantial lunch.
Dorie uses a combination of chopped, oil-packed sun-dried tomatoes and halved, cherry or grape tomatoes. I used the rest of my Simple Slow Roasted Tomatoes, the last two ripe Romas from the garden, and an heirloom yellow tomato.
In addition to the tomatoes, Dorie tosses arugula in a simple vinaigrette of red wine vinegar, olive oil, Dijon mustard, salt and pepper, and adds coarsely chopped bacon, cubes of country-style bread sauteed in the rendered bacon fat until golden, halved hard-boiled eggs, and a dab of mayonnaise. I used uncured pepper bacon, cubed ciabatta rolls to make the croutons, and soft-boiled eggs. I omitted the mayo.
This is another exceptional salad to add to the collection!
***
French Fridays with Dorie is an online cooking group, dedicated to Dorie Greenspan‘s book Around My French Table
. As members of the group, we have purchased the cookbook and cook along as much as we can. There is a new recipe each week, and we post about that recipe on Friday. We are asked to refrain from posting the actual recipes on our blog. The book is filled with stunning photography, and personal stories about each recipe, which makes it that much more intriguing. I highly recommend adding it to your cookbook collection if you haven't already!
. As members of the group, we have purchased the cookbook and cook along as much as we can. There is a new recipe each week, and we post about that recipe on Friday. We are asked to refrain from posting the actual recipes on our blog. The book is filled with stunning photography, and personal stories about each recipe, which makes it that much more intriguing. I highly recommend adding it to your cookbook collection if you haven't already! |
| Another Dorie Salad: Bacon, Egg and Asparagus Salad |
Very lovely! The yellow heirloom adds a really nice touch.
ReplyDeleteI wished that I had extra roasted tomatoes for this recipe. I think they would have been perfect. I love your soft boiled egg!
ReplyDeleteIm jealous of your tomatoes! I wish I had used my slow roasted tomatoes but they had already begun to mold by the time I pulled them out... at the least I used most of them before they got to that point.... looks delicious!
ReplyDeleteLucky you! My lousy tomato plant only gave me one tomato this year. What's up with that?? lol
ReplyDeleteYour salad looks beautiful! Especially that egg. Wow!
I love all the tomato choices you made! The soft boiled egg looks like it made a nice second sauce for this salad.
ReplyDeleteYour tomato shot is really beautiful and your salad looks so yummy!
ReplyDeleteYour salad looks stunning! Glad you enjoyed~
ReplyDeleteBeautiful eggs! Next time, I'm definitely used poached eggs for the runny yolk goodness.
ReplyDeleteThose slow-roasted tomatoes were definitely the way to go! I used them too. I wish I'd thought of the soft-boiled eggs.
ReplyDeleteWhere is Dooley?
ReplyDeleteThank you, FFwD fellow chefs!
ReplyDeleteLakelady - Dooley is always sprawled out in the middle of the kitchen when I'm cooking! I shouldn't say this, but I had to "edit" out a Newf hair that appeared on the edge of the plate in one of the photos - that's why the blog is called There's a Newf in My Soup!
I did a poached egg on mine, the yolk definitely added something to the salad! Using slow roasted tomatoes was a great idea, I might just have to try that next time!
ReplyDeleteBeautiful pictures! I'm so jealous of your tomato plant. We have had no tomato success for a couple of years now!
ReplyDeleteOh Gawd, this looks delectable! And I'd eat it at a fair and eat it with a hair. I'd eat it on a roof and I'd eat it with a Newf!
ReplyDeleteI wish I would have roasted tomatoes instead of using the sun-dried. The tomatoes look delicious, as does your salad!
ReplyDeleteSuch beautiful photos! Wow.
ReplyDeletebeautiful, beautiful soft boiled egg. Can't wait to try that version next time.
ReplyDeleteWhat a mouth watering salad. I love breaking open the gooey yolk. There is a smoked salmon salad I love to order at a local restaurant - they put a soft fried egg on their salad. Really yummy!
ReplyDelete