Traditional recipes

Dish with Diane: Chef Elizabeth Faulkner’s BLT Salad

Dish with Diane: Chef Elizabeth Faulkner’s BLT Salad

Ingredients

  • 4 Beefsteak or heirloom tomatoes (or 4 cups mixed tomatoes)
  • ¼ Cup Panko breadcrumbs (or any other variety)
  • Extra virgin olive oil
  • 1 Cup basil leaves
  • 1 clove garlic
  • 1 egg
  • 2 slices bacon, rendered and fat saved
  • 1 Tablespoon white wine vinegar
  • ¼ Cup canola oil
  • ½ Teaspoon Kosher salt
  • Pepper, to taste
  • 2 Cups mixed herbs and soft lettuces
  • Juice of half a lemon
  • Maldon salt, to taste (or any other salt)

Directions

Slice the tomatoes, sprinkle them with a pinch of salt, and set them aside on a plate.

Toss the breadcrumbs with a little olive oil and pinch of salt. Sauté them (or bake them at 325⁰ F) until golden brown then set them aside to cool.

Blanch the basil leaves and garlic by placing them in boiling water for 20 seconds, removing them from the water with a strainer, and then rinsing them in an ice bath or under cold running water. Drop the whole egg into the boiling water just for 30 seconds and then remove. Combine the egg with the garlic and basil in a food processor or blender. Add 1 tablespoon of the bacon fat and the white wine vinegar and the purée. Add the canola oil slowly and then season with kosher salt and pepper.

Toss the lettuces and herbs with a pinch of salt, lemon juice, and olive oil.

Spoon or smear a little of the basil bacon aioli on each plate. Divide the lettuces and herbs on each plate.

Divide the tomatoes on each salad. Crumble bacon over each salad and sprinkle on some of the toasted bread crumbs. Finish with a little Maldon salt and pepper.

Nutritional Facts

Servings4

Calories Per Serving265

Folate equivalent (total)49µg12%


24 Warm Weather Side Dishes

When the weather gets warmer, relaxed summer dinners are a must. Grilling dinner becomes a weekly activity. But what to serve with your burgers, chicken, fish, or steak? Easy side dishes like grilled vegetables and lots of salads. Everything from grilled corn salad to fresh watermelon and cucumber tomato salad. Don’t worry… we’re sharing delicious [&hellip]

20 Recipes for a Yummy Memorial Day

It’s time to unofficially kick-off summer with a Memorial Day cookout. Whether you’re gathering with a small group of friends or just keeping the day to family, there is one thing that is the same. Everyone wants to eat good food. From main and side dishes to desserts, here are some menu ideas for a [&hellip]

Lemon Desserts To Turn a Bad Day Around

When life hands you lemons, skip the lemonade and make a dessert. Tart, tangy, and sweet, they’re a scrumptious way to end a meal. We know dessert can turn a bad day around. When you add bright and refreshing lemon flavor to the recipe, we promise they’ll be smiles all around.


Ingredients

  • 2 cups halved multicolored cherry tomatoes
  • 1/8 teaspoon kosher salt
  • 1/4 cup canola mayonnaise
  • 1 1/2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh dill
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups loosely packed arugula
  • 2 bacon slices, cooked and finely crumbled

Nutritional Information

  • Calories 77
  • Fat 5.6g
  • Satfat 0.6g
  • Monofat 3.1g
  • Polyfat 1.7g
  • Protein 2g
  • Carbohydrate 4g
  • Fiber 1g
  • Cholesterol 4mg
  • Iron 0.0mg
  • Sodium 242mg
  • Calcium 26mg
  • Sugars 2g
  • Est. added sugars 0g

BLT Chopped Salad

I know that we’re in the new year and all and we’re supposed to be eating salads and quinoa casseroles left and right but no one said we had to leave out bacon, right? I mean, you can always sneak it in a salad and make it healthy. And if you really want to take it a step further, you can even add a little bit of an extra crisp bacon garnish. Or am I just pushing it here?

Either way, if all salads were like this, I’m sure I could eat a BLT chopped salad everyday for the rest of my life. From the crisp bacon to the gorgeous cherry medley tomatoes, fresh avocado, and sweet corn kernels on a bed of crisp romaine lettuce, this salad is absolute perfection. And with a drizzle of that tangy, sweet lime vinaigrette, you’ll really want to have this every. single. day.


Vivacious Pasta Salad Sides — Sensational Sides

At this point in the year, we can utter the word "summer" without feeling jipped. May is here, and things are only going to get hotter. That’s why we're compiling a list of pasta salad sides that are perfect for the warm weather. These recipes are anything but boring, and they also carry their fair shares of spring produce. Spoon a heap next to a grilled protein, pack some in Tupperware for outside eating, or enjoy it at home at your first barbecue of the season. No matter how you choose to enjoy it, we’re all about pasta salad on this May day.

With radicchio, fennel and baby bell peppers, Food Network Magazine’s Tuscan Pasta Salad With Grilled Vegetables (pictured above) is as bright as they come.

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Food stylist: Stephana Bottom Prop Stylist: Meghan Guthrie ,Food stylist: Stephana BottomProp Stylist: Meghan Guthrie

Standard pasta salads are often creamy, but not much else. Go further with Food Network Magazine’s Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes, which is spiked with lemon, garlic and Parmesan cheese.


BLT Pasta Salad

It&rsquos been a crazy month- family visiting, first birthday party planning, a kitchen remodel, and just every day crazy life adventures. I promise I have been working as much as possible on some yummy recipes! I look forward to things quieting down a bit so I can get back to my happy place, the kitchen, and continue creating!

So how many of you LOVE BBQs? I&rsquom going to take a wild guess and say.. ALL OF YOU.

I sure do! My favorite part is normally&hellip. the food. I totally used to be the one who couldn&rsquot fit all of my goodies on my plate. I&rsquod be back for seconds and thirds normally piled with a delicious burger, pasta salad, potato salad, chips and dip&hellip. unfortunately, the list goes on and on.

Is anyone else getting hungry while reading this? Because I sure am!

I&rsquom slaving away in the kitchen trying to lighten up a few delicious recipes for you to make and take to all of your summer BBQs this year!

My first one was a lightened up version of my BLT Pasta Salad that I always used to make&hellip and I always loaded it with bacon and mayo! It&rsquos a tried and true favorite of mine now. This version is still super creamy just the way a pasta salad should be. It&rsquos still bursting with flavor from the bacon, green onion, and a hint of ranch. I also hid some carrots in there, because I can, and it was perfect! This is sure to be a crowd pleaser at your next get together. I promise! Or, you can be like me, and just make it for the week and eat it every single day. Nobody is judging. Nobody said you have to go to a BBQ to eat this.

Eric has a wonderful piece of paradise on the farm property that we like to call, &ldquoThe Pond&rdquo

Lots of happy memories there, and we love to have little get togethers down there. I can&rsquot wait for a summer full of memories to make with Miss Pepper at the pond. Eric was given my dad&rsquos grill after he had passed. So it&rsquos always a special feeling for me to have him grill for friends and family. I stay far away from the grill. I&rsquom sure I could learn, but I don&rsquot want to. That was my dad&rsquos domain. Now it&rsquos Eric&rsquos domain. I&rsquom completely content and happy making yummy side dishes to accompany the main event off the grill!

This is the part where I would normally give you a step by step process through photographs, however, I haven&rsquot been able to do that just yet, and i have so many people begging for the recipe of my instagram account. So, I will update this post with a step by step asap! For now, I hope you all enjoy!


Ingredients and Substitutions

  • Macaroni- another small-medium pasta shape may be used, such as farfalle (bowties), penne, rotini, shells, etc. You can also use gluten-free, whole wheat, or grain-free (such as chickpea) pasta.
  • Bacon- I love thick-cut hickory smoked bacon, but you can use any kind, including turkey bacon or a vegetarian/vegan bacon substitute.
  • Romaine lettuce- another kind of crisp, crunchy lettuce, such as iceberg or any green leaf lettuce will work. You can use mixed baby greens or baby spinach in a pinch.
  • Mayo- mayonnaise is the base for the dressing, but if you want to lighten it up, use Greek yogurt or mashed avocado instead.
  • Milk- this helps thin out the dressing. You can use a milk alternative, or omit it for a thicker dressing. You can also use buttermilk, if you have it.
  • Apple cider vinegar- this helps add tangy flavor to the dressing and thin it out a bit. You can use another acid, like another vinegar or lemon or lime juice, if you want.
  • Parsley, green onions, and garlic powder&ndash for the dressing. You can use other herbs, like dill and/or cilantro, in addition to or as a substitute for the parsley. Red onion may be used instead of green, and fresh minced garlic may be used instead of garlic powder.

Summer BLT Chopped Salad Recipe

The days are really heating up around here. It’s supposed to be in the 90’s the next two weeks and we decided not to put the pool up this summer. The good news is that the lake is only about 30 minutes away.

The bad news is, intense heat always makes eating difficult. Does anyone else feel like that? Like you’re too hot to eat? Oddly, this Mother Nature induced too-hot-to-eat fasting does nothing for my waistline or the numbers of the scale. That may be the true tragedy of it all.

I suppose it’s because too hot to eat also means too hot to cook and we end up eating junk. That lead me to work on a few things that wouldn’t involve much cooking at all like this Summer BLT Chopped Salad recipe with bacon crumbles and feta.

Summer salad obsessed

I’ve been a bit obsessed with salads the last few weeks. I’ve been craving simplicity in cooking and in my meals and looking for ways to incorporate the things I’m growing in the garden into my life. Lots of evenings, we’re spreading some lettuce out on a cutting board, topping it with various items and calling it a meal.

This salad combines so many delicious things I love and provide a whole meal without too much effort or a lot of fancy cooking. It’s simple and I love it.

A few of my favorite ingredients

I used a combination of arugula, which I adore for its spicy and interesting flavor, and bibb lettuce that I’m growing in the garden. I topped it with some easy-to-find summer veggies that everyone loves and then added in some bacon and feta to complete it.

The best part about it maybe that it doesn’t have a heavy, complicated dressing. With BLT sandwiches you might imagine a lot of mayo. However, this dressing is dairy free.

When eating salad, I often just like vinegar and oil with some fresh spices so and this salad is almost just that simple with the exception of one ingredient.

Get the whole recipe below. I’d love to hear if you decide to make it at home!


6 Amazing BLTs That Aren't Sandwiches (BLT Pasta Salad, Dip & More!)

We’re coming up on tomato season, which means those vine-ripened orbs of summery goodness are about to start flooding the markets. I wait all year for that moment! One thing I love to eat in late summer but don’t even think about during the rest of the year is a BLT.

There’s just something about the combination of just-ripe tomatoes, salty bacon and cool, crisp lettuce (on toasted white bread with mayo, of course!). It’s absolute perfection. But a gal can eat only so many sandwiches. Here are some other delicious ways to enjoy the BLT trifecta.

Two summertime classics — pasta salad and the BLT — come together to create a dish that’s packed with flavor. Fresh herbs like thyme and chives add freshness to the creamy dressing.

Sandra Lee’s cool, creamy four-ingredient dip is studded with sun-dried tomatoes and bacon bits. It’s cleverly presented inside a hollowed-out head of iceberg lettuce and served with pita wedges.


  • 1 cup cubed whole-wheat country bread
  • 2 teaspoons extra-virgin olive oil
  • 4 medium tomatoes, divided
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons minced chives, or scallion greens
  • 2 teaspoons distilled white vinegar
  • ¼ teaspoon garlic powder
  • Freshly ground pepper, to taste
  • 5 cups chopped hearts of romaine lettuce
  • 3 slices center-cut bacon, cooked and crumbled

Preheat oven to 350 degrees F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.

Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper whisk to combine.

Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing toss to coat. Sprinkle with bacon.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.


Watch the video: Phoebe Lapines Grilled Romaine Salad - Home u0026 Family (December 2021).