The thirtieth recipe I made from Dorie Greenspan's Around My French Table cookbook, was Deconstructed BLT and Eggs, found on page 133 (Everyday Vinaigrette, page 484).
This is a BLT in salad form with a few additions to make it a little more "whole-lunch worthy." I must admit that I am not really into the whole "deconstruction" trend that seems captivate the foodies these days, but this was a nice salad with traditional BLT ingredients, so in this case, I am a fan.
Ingredient list: arugula (Mark does not care for this so I used a combination of romaine and spinach), bacon, oil-packed sun-dried tomatoes, grape tomatoes, salt, pepper, olive oil, wine vinegar, Dijon, hard-boiled eggs, mayonnaise, and bread to make croutons.
I have made salads like this before, probably never with all these exact ingredients at the same time, but definitely with all the ingredients at various times, so while this was nothing really new in the preparation or the tasting, it was a great tasting salad and one I could make time and again. It made a lovely lunch.
