French Fridays with Dorie: Deconstructed BLT and Eggs
Today’s the last day of September, it’s officially fall, and tomatoes are kind of over. This week’s recipe for French Fridays with Dorie, Deconstructed BLT and Eggs, was the perfect swan song for fresh local tomatoes.
I love the concept of “deconstructed” recipes. The ingredients of a classic dish are reconfigured into a new form. In this case, the diner (or home) favorite of a bacon, lettuce, and tomato sandwich was deconstructed into a salad. The salad started with a bed of arugula lighted coated with vinaigrette. The greens are topped with two forms of tomatoes. The recipe called for cherry tomatoes and sun-dried. Instead, I used a diced fresh tomato and a handful of Dorie’s slow-roasted tomatoes (one of my favorites recipes that we’ve made). Crumbled bacon is sprinkled on top, and then, to me, the pièce de résistance was the croutons sautéed in the bacon fat! Some hard-boiled eggs topped dabbed with mayonnaise finished it off.
This made a great light supper. It got thumbs up all around.
I had some extra croutons left over. I intended to make the salad a second time last night with the other half of the bag of arugula. Unfortunately, I didn’t follow Dorie’s advice about storing greens, and when I got ready to make dinner, I found the arugula was too wet and had spoiled. If you toss the croutons, tomatoes, and bacon with the vinaigrette, you have a delicious panzanella! The eggs would have been a nice topper too, but I didn’t have time to make them the second time around.
You can check out the other FFwD bloggers’ take on Deconstructed BLT and Eggs at the Leave Your Link on the French Fridays with Dorie site. I always find some new creative ideas for next time. To me, that’s half the fun of doing this weekly recipe challenge.
Amazingly, September ends the first year of French Fridays with Dorie. I’m excited to see what’s in store for the beginning of Year 2 in October.
Posted on 30 September 2011, in Farmers Market, French Fridays with Dorie, tomatoes and tagged bacon, eggs, French Fridays with Dorie, salads, tomatoes. Bookmark the permalink. 22 Comments.
If I had any of Dorie’s slow roasted tomatoes left I would have used them for this. Instead, I’m thinking we’ll be eating bruschetta tonight to get rid of some extra sun dried tomatoes!!
Ooh, great idea for a quick panzanella! I hope my arugula hasn’t spoiled. I’m checking now!
Meh, I like the constructed sandwich, but the vinaigrette was pretty tasty and the salad was good too.
This was a hit for us, too. I like your panzanella idea for leftovers. I bet it was especially good with the slow roasted tomatoes! I’m going to miss all the summer produce, but I’m gearing up for lots and lots of lovely root vegetables.
While I’m happy to welcome fall and say farewell to the heat I will miss the tomatoes. You’re right, this salad was a good swan song for local tomatoes.
I’m glad you enjoyed this one, too! Hard to believe we’ve cooked 52 recipes already!
Has it been a year already!? Geez, time flies. BLT panzanella … brilliant!
wonderful idea to enjoy the salad sans lettuce! I was not around for the roasted tomato recipe, you have inspired me to look it up.
This was a great salad wasn’t it. Good save the second night.
One year, wow. It has been fun cooking along with everyone.
And bacon fried croutons are just a lovely thing. Lovely. Lovely. Lovely.
I miss the tomatoes already…. :(
Those slow roasted tomatoes have become a favorite in our house…I’ve made them several time now! They were great in this salad. Your salad looks wonderful! Glad you enjoyed it…it was a hit with us, too! Here’s to another good year…I can’t believe one year has gone by so quickly!
It was a great swan song to September! My song is in reverse as we are just starting our growing season in Palm Springs, our farmer’s markets just opened last weekend, and it’s time for planting tomatoes. Your salad looks delectable!
This salad kicked off a great week of cooking and eating at our house. Looks like yours turned out well too, despite the mishap with the greens.
I was thrilled to be able to use the slow-roasted tomatoes, as well as the remaining ripe Romas from our solo tomato plant! Didn’t realize it’s been a year since FFwD started…I came in a few months late, but have enjoyed pretty much every recipe so far – looking forward to cooking with the group for another year.
Great ideas…your salad looks very tasty. If I had time I’d plant a garden now here in Phoenix…used to do that with my kids. But with the holidays coming and such a busy time of year, I think I’ll pass this time. When you all get Fall, we kinda get Spring…and our Farmer’s market is just starting to be busy. Maybe I’ll find some good tomatoes and make this yummy salad again.
I love the “deconstructed” panzanella salad with the leftovers! Your salad looks great!
I love the photo of your cookbook shelf! Reading your post really made me want to go out and try Dorie’s slow-roasted tomatoes while I can still find local tomatoes.
I know, tomato season is barely over and I miss it already :-(
I love the idea of the panzanella salad! Yum!
One of my favorite things in the world is BLT, and this deconstructed recipe is really inspiring. I will make it for the weekend.
I enjoy BLTs so much, but I didn’t make this salad because I have to stay away from the fat right now. I like that you added diced tomatoes and some of the roasted tomatoes. The roasted tomatoes are also one of my favorite recipes that we have made. Your salad looks so pretty.