Bacon, Tomato, and Dijon Aioli Salad
This is a fun twist on the iconic BLT sandwich, but much lighter. Start with fresh-picked garden tomatoes or farmers market tomatoes and fresh basil. Then, add your favorite whole-grain bread for croutons. Making the aioli is more straightforward than one might think, and this one is thinner, like a salad dressing. The basil adds a herbaceous twist. And don't forget to salt and pepper it all.
4 servings
INGREDIENTS:
8 slices uncured sugar-free bacon
2 slices whole grain bread, cut into ½ inch cubes
1 tablespoon extra virgin olive oil
¼ teaspoon garlic powder
1 clove garlic, peeled
Kosher salt
1 egg yolk
1 tablespoon Dijon mustard
⅓ cup avocado oil
2 tablespoons lemon juice
1 tablespoon filtered water, or more
Salt and freshly ground black pepper
1 head romaine lettuce, washed, dried, cut into bite-size pieces
2 large tomatoes, halved, sliced
¼ cup fresh basil leaves, torn into bite-size pieces
DIRECTIONS:
1. Preheat the oven to 375°F. Line a sheet pan with foil and lay the bacon strips on top. When the oven is ready, transfer to the oven. Bake for six minutes, then check to see if they have begun to brown; when brown on one side, turn over. Check every two to three minutes until nicely browned and crisp, then remove from the oven and transfer to layered paper towels. Crumble the bacon when cool.
2. Meanwhile, toss the bread cubes with the olive oil and garlic powder. Place them in a baking pan and put them in the oven when the bacon comes out. Bake until crisp and browned about ten minutes. Remove from the oven and reserve.
3. Thinly slice the garlic, sprinkle with kosher salt, and mash with the flat side of a chef's knife or finely mince. Combine the garlic, egg yolk, and mustard in a small food processor. Slowly drizzle in the oil while the machine is running. Drizzle the lemon juice with the machine running until absorbed. Add filtered water to the desired consistency. (This dressing can be done by hand with a small wire whip instead of the small food processor. The key here is to drizzle the oil slowly.) Season with salt and pepper.
4. Place the lettuce on four plates. Top with the tomato slices. Drizzle the aioli on the top. Garnish with the bacon crumbles, croutons, and fresh basil.
Bacon, Tomato, and Dijon Aioli Salad
Ingredients
- 8 slices uncured sugar-free bacon
- 2 slices whole grain bread, cut into ½ inch cubes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic powder
- 1 clove garlic, peeled
- Kosher salt
- 1 egg yolk
- 1 tablespoon Dijon mustard
- ⅓ cup avocado oil
- 2 tablespoons lemon juice
- 1 tablespoon filtered water, or more
- Salt and freshly ground black pepper
- 1 head romaine lettuce, washed, dried, cut into bite-size pieces
- 2 large tomatoes, halved, sliced
- ¼ cup fresh basil leaves, torn into bite-size pieces
Instructions
- Preheat the oven to 375°F. Line a sheet pan with foil and lay the bacon strips on top. When the oven is ready, transfer to the oven. Bake for six minutes, then check to see if they have begun to brown; when brown on one side, turn over. Check every two to three minutes until nicely browned and crisp, then remove from the oven and transfer to layered paper towels. Crumble the bacon when cool.
- Meanwhile, toss the bread cubes with the olive oil and garlic powder. Place them in a baking pan and put them in the oven when the bacon comes out. Bake until crisp and browned about ten minutes. Remove from the oven and reserve.
- Thinly slice the garlic, sprinkle with kosher salt, and mash with the flat side of a chef's knife or finely mince. Combine the garlic, egg yolk, and mustard in a small food processor. Slowly drizzle in the oil while the machine is running. Drizzle the lemon juice with the machine running until absorbed. Add filtered water to the desired consistency. (This dressing can be done by hand with a small wire whip instead of the small food processor. The key here is to drizzle the oil slowly.) Season with salt and pepper.
- Place the lettuce on four plates. Top with the tomato slices. Drizzle the aioli on the top. Garnish with the bacon crumbles, croutons, and fresh basil.
Nutrition Facts
Calories
474.14Fat (grams)
41.63 gSat. Fat (grams)
9.05 gCarbs (grams)
16.61 gFiber (grams)
5.48 gNet carbs
11.13 gSugar (grams)
5.17 gProtein (grams)
11.03 gSodium (milligrams)
415.39 mgCholesterol (grams)
77.64 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.