Today we’re making a BLT salad with homemade croutons, diced bacon, fresh greens, and a warm bacon vinaigrette that will lightly wilt our salad greens. And I may even add some chopped turkey to make a turkey club salad and make another dent in those leftovers.
The key to an awesome salad? Timing and multi-tasking. Set the bacon to begin rendering first, then pop your croutons in the oven, and then work with your fresh ingredients so everything’s ready to throw together at the last moment.
Ingredients:
4 strips bacon, chopped
2 slices gluten-free bread, cut or torn into pieces
1 tbsp. Italian seasoning
1 tsp. olive oil
1 tomato, diced
3-4 large handfuls salad greens
½ the rendered bacon fat
½ tsp. (1 clove) minced garlic
¼ c. red wine or apple cider vinegar
1 tsp. mustard powder
¼ tsp. onion powder
5-6 grinds fresh pepper
1 egg
optional:
¼ c. grated parmesan
½ c. chopped turkey
Directions:
- Add bacon to pan on low-medium heat and begin rendering. As bacon cooks, toss bread chunks, Italian seasoning, and olive oil in plastic bag until bread chunks are well coated, then spread croutons in pan, place pan in oven, and set oven to 350°. Croutons may need to be tossed for even browning during baking.
- Treat tomato and greens while bacon and croutons cook. Dice tomato, and clean and chop greens as necessary. Store greens in the refrigerator until salad is ready to toss. Chop turkey if making a turkey club salad.
- Once bacon is ready, remove to plate with paper towels to drain. Store half the rendered grease in a container to be refrigerated. Reduce heat and add vinegar and spices to bacon grease still in the pan, whisking regularly. Once dressing base is warm, temper into the egg. Return dressing to pan and continue whisking over low heat until desired thickness is reached.
- Combine all ingredients and toss along with grated parmesan for a delicious BLT in a bowl.
I hope you guys enjoy having a little healthier option for after a big holiday meal, and especially that you can use your turkey leftovers in a salad rather than a heavy casserole like tetrazzini. Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
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