Although both of these wonderful salads include tomatoes, bacon, hard-boiled eggs and blue cheese, they both have unique ingredients that blend together to create two completely different meals.
BLT SALAD WITH OLIVE VINAIGRETTE
Cook 8 slices of bacon until crisp. Chop. Toss 1 pint of cherry tomatoes, halved, with 1/4 cup Kalamata Olive Vinaigrette, add salt and pepper to taste. Chop leaves from 1 to 2 romaine lettuce hearts. Arrange on a platter, along with 1/3 cup fresh basil leaves, chopped. Top with 4 hard-cooked eggs, peeled and quartered, the tomatoes and bacon. Sprinkle with 4 ounces of Gorgonzola cheese, coarsely crumbled. Add salt and pepper to taste. Serve with remaining vinaigrette.
KALAMATA OLIVE VINAIGRETTE
Whisk together 1/2 cup olive oil, 1/3 cup finely chopped Kalamata olives, 1/4 cup red wine vinegar, 2 tablespoons each chopped fresh basil and oregano, 2 minced garlic cloves, and 1/2 teaspoon sugar. Season to taste with salt and freshly ground black pepper.
Recipe adapted from Southern Living, July 2013
chopped romaine lettuce
2 pints cherry tomatoes, halved
2 cooked chicken breasts, cut into 1/2-inch cubes
12 strips bacon, cooked until crisp and chopped
6 hard-boiled eggs, sliced
1 cup crumbled blue cheese
2 avocados, cut into 1/2-inch cubes
Old Fashioned French Dressing (see recipe below)
Place lettuce in a bowl. Top with cherry tomatoes, chicken, bacon, eggs, cheese and avocados. Serve with dressing.
OLD FASHIONED FRENCH DRESSING
1/2 cup red wine vinegar
1/4 teaspoon sugar
juice of 1/2 lemon, freshly squeezed
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 clove garlic, minced
1 cup olive oil
Shake all ingredients except oil together in a large jar. Wait 15 minutes. Add oil and shake again. Set aside for an hour before using.
Recipe adapted from The Wall Street Journal, June 2011