I’m stuck here all alone in the house today. The clothes washer decided to break last night and the kindly repair man has given us a 5 hour window for him to show up today. As of now I am in the tail in of the 4th hour. Care to give me odds?
When my baby niece grows up I’m going to tell her all about the “olden days” – things like how we used to stay home and watch TV because you could not record shows or download them later, about how we used to use Liquid Paper to correct the term papers we typed out on machines, and about the days when repair men used to give 3 hour windows.
5 hours?! By the time my niece is of age she will have to take the month off of work should any appliance in her house break.
To make the best of it and because I was hungry ( and because I had some heirloom tomatoes) I whipped up this salad. Also, I was feeling a bit left out this morning when I made the rounds of the French Friday’s with Dorie crew.
So here is my interpretation:
BLT Salads – ”Deconstructed”
Of noted departure from the book version , I chopped up my sundried tomatoes and added them to they mayo along with a few pinches of dried tarragon. Instead of cherry tomatoes I used the thick slices of juicy heirlooms I had on hand from my picturesque stroll through the farmer’s market this morning. These wanted to be eaten plain but after some prodding were good enough to give their consent to allowed a salad to be constructed around them and serve as their stage.
Yeah, I get the irony of having to construct a deconstructed salad. (Did Dorie?)
Lastly, the egg was poached, it was runny, and it was deliciously rich! I used these silicone poaching pods which were sent to me in some sort of prize giveaway several months ago; I do like them.
(Note to self: remember to tell my niece about how we never used to have silicone cooking tools and actually had to poach eggs by actually dropping them in simmering water. She’ll never believe that one.)
The runny egg yolk seeped into the salad and its dressing gooping up the dish nicely. Next time, for brunch, with Champagne.
This is what you will need:
- Four slices bacon
- 2 slices bread
- 4 T mayo
- 1 heirloom tomato
- 4 sun-dried tomatoes (either packed in oil or dried reconstituted in hot water) then minced.
- 1/4 T dried tarragon
- 4 cups arugula lettuce
- 1/4 cup fresh vinaigrette.
- 2 eggs
This is how you make it:
- Fry the bacon to barely crispy in medium pan then set aside onto paper towels to dry.
- Cut up bread into small squares and fry in the residual bacon fat until golden brown.
- Season with salt and pepper half way through ‘toasting’. Set aside when done.
- In a small bowl or ramekin mix up the mayo, dried tarragon and minced sun-dried tomatoes.
- Set aside.
- Toss arugula with desired amount of of vinaigrette.
- Poach egg to desired doneness.
- A soft boiled 4 minute egg would be good too.
- Construct the deconstructed salad!
- Divide the arugula between two plates and top each with slices of the heirloom tomato.
- Put a dollop of the mayo mixture on each slice and top each plate with two slices of bacon.
- Assemble croutons around the plate. This would be a good place to assemble to before you poach the eggs.
- Poach the eggs for 4-5 minutes.
- And top each salad with the poach egg.
- Lightly salt and pepper the salad and serve.