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Recipe
BLT Salad with Spicy Aioli Recipe
This is a great way to take advantage of the fantastic tomatoes coming our way. It can be prepared simply in a bowl for family style dining, or artistically stacked on plates for a more elegant presentation.
| Prep time: 45 Minutes |
American
|
| Cook time: 10 Minutes | Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 8 servings | |
| Calories 364 | |
| Calories from Fat 338 | 93% |
| Total Fat 38.25g | 48% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.04g | |
| Cholesterol 79mg | 26% |
| Sodium 52mg | 2% |
| Potassium 272mg | 8% |
| Total Carbs 5.09g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.82g | 2% |
| Protein 2.21g | 4% |
Ingredients Convert Measures
- 2 lbs Tomatoes
- 6 slices (your favorite) bacon
- Handful baby arugula, shredded.
- 3 egg yolks
- 2 Tablespoons Dijon mustard
- 1 Tablespoon cajun spice mix
- 1 Tablespoon Curry
- 1 Garlic clove
- 1 cup extra virgin olive oil
- 1/3 cup canola oil
- Rice vinegar
- Juice of 1/2 lemon
Directions
- Prepare the tomatoes by slicing them or cutting them into chunks, depending on your intended presentation. I like to salt them and put them in a strainer after slicing in order to de-water them and concentrate their flavors.
- Marinate the tomatoes for an hour or more. I use a simple 1/3 cup olive oil + rice vinegar, but you could be more adventurous if you like. Cook and drain the bacon slices. Prepare the aioli: Put the eggs yolks, garlic, curry, cajun spices, lemon juice in a food processor, then slowly pour/emulsify in the olive and canola oils. To finish: Drain the tomatoes from their marinade and arrange them, then add the shredded arugula, layer on the bacon slices and top with the aioli.
