BLT Salad with Pickled Eggs in Vinegar, Maple Vinaigrette – BOB le Chef

INGREDIENTS

FOR CROUTONS

• 3 slices of bread of your choice
• 1 tbsp (15 ml) olive oil
• Salt, to taste

FOR THE DRESSING

• 5 tbsp (75 ml) mayonnaise
• 1 tbsp (5 ml) dijon mustard
• 1 tbsp (15 ml) gray shallot, chopped
• The juice of half a lemon
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) maple syrup
• Salt and pepper, to taste

FOR THE SALAD

• 1 head of lettuce (romaine, iceberg, or a mixture of both), washed and thinly sliced
• About 24 cherry tomatoes, cut in half
• 6 slices of bacon, cooked and roughly chopped
• 3 eggs marinated in Nutri vinegar, sliced into rounds

PATH TO FOLLOW

FOR THE CROUTONS

1. Cut the bread into cubes of approximately 1 cm
2. Place in a bowl with the olive oil and salt
3. Mix well then place on a baking sheet lined with parchment paper
4. Bake in a preheated 350°F oven for 5 to 7 minutes (we want the croutons to be golden and crispy)

FOR THE DRESSING

1. In a small bowl, mix all the ingredients for the vinaigrette then set aside in a cool place

FOR THE SALAD

1. In a large bowl, combine lettuce and cherry tomatoes with vinaigrette
2. Garnish with croutons, bacon, Pickled Eggs in Vinegar slices and serve immediately

NOTES

The jar of 18 Pickled Eggs in Vinegar Nutri is available exclusively in most Costco warehouses in Quebec, Ontario and the Maritimes for $10.99