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!
|Another Dorie Salad: Bacon, Egg and Asparagus Salad|