BLT bread salad

BLT bread salad

recipe image
All the great flavors of a BLT in a crisp, hearty salad.


  • 2 rolls or 2 fist-sized hunks of crusty bread
  • 1 clove garlic
  • 2-3 slices bacon, thick-sliced if possible
  • 1 shallot, minced
  • 1 tbsp. red wine vinegar
  • 2 tbsp. olive oil, plus more for toasting bread
  • 1 tbsp. dijon mustard
  • 1 large or 2 small heads of romaine, ragged outer leaves discarded if necessary, roughly chopped into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, cubed
  • 2 eggs
  • Salt and pepper


  1. Preheat broiler, grill, or toaster oven. Cut hunks of bread in half, or so there is some large non-crust surface on each piece. Brush or drizzle with olive oil and broil/grill/toast until golden brown and toasty, flipping once so both sides toast.
  2. Cut the clove of garlic in half and rub cut side over the part of the toasted bread that you drizzled with olive oil. (Now you have garlic bread!)
  3. Roughly tear or chop bread into bite-size pieces, and put in a large mixing or salad bowl. Set aside.
  4. Fry bacon in a large skillet until just slightly crispy – you want the bacon to stay somewhat chewy/soft. Drain on a paper towel-lined plate and set aside. When cool enough, roughly chop into ½” pieces.
  5. While bacon is cooking, make the vinaigrette: Soak the minced shallot in the red wine vinegar for at least five minutes, then whisk together with the olive oil and mustard. Season with salt and pepper to taste.
  6. Add romaine and tomatoes to the bowl with the bread, and toss with the vinaigrette. Set aside at least 5 minutes so the bread can soak in the vinaigrette.
  7. Poach your eggs, as desired. I like to use a saucepan of water plus a dash of vinegar, at a light boil. Dump the eggs into the water and cook until whites are firm, about 2½ to 3 minutes.
  8. While eggs are poaching, add chopped bacon and avocado to the salad and lightly toss (you don't want the avocado to get mashed).
  9. When ready to serve, plate the salad and place a poached egg on top of each salad. Season with freshly ground black pepper and flaky finishing salt, if desired.

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