New Mama Recipe: Crunchy BLT Chopped Salad

A 30 minute recipe that will keep you satisfied.

As a new mama, you probably spent a lot of your time worrying about whether you should eat this or that. But now that baby’s here, guess what? It’s time to indulge a little. If bacon was at the top of your pregnancy cravings, here’s a recipe that will bring you joy. And all in under 30 minutes.

Crunchy BLT Chopped Salad
Serves 2

5.5 ounces bacon thinly sliced
½ head of iceberg lettuce – cut in small chunks or thick strips
20 large (or 40 medium) basil leaves (10 for dressing, 10 for salad)
3 T Mayonnaise
3 T Creme fraiche
3 T Red wine vinegar
1/8 – 1/4 t Sea salt – depending on saltiness of your bacon
1/2 t Fresh ground black pepper
2 Medium-large tomatoes – cut in strips
1 Avocado – thinly sliced (if you’re an avocado lover, you can add more)
*be careful with salt as the bacon is already salty

-Cook your bacon until nice and golden brown and set aside on a paper towel, 2-4 minutes per side depending on thickness. The thin cut bacon works well here for timing as well as crunchiness.
-While the bacon is cooking, roll together 10 of the basil leaves and roughly chop. Place in a small handheld Cuisinart mixer or small mixing bowl. Add creme fraiche, mayonnaise, vinegar, salt & pepper and mix well. If using a bowl mix with a whisk try to break up or bruise the basil so it incorporates well into the dressing. Set aside.
-Slice your lettuce and place in the serving bowl. You want smaller strips or bite size chunks, not bigger leaves.
-Roughly chiffonade or chop the other 10 basil leaves and mix in with the lettuce in the serving bowl.
-Seed and slice the tomato and place on top of lettuce.
-Thinly slice the avocado and place on top of the tomato.
-Break up the bacon in bite size pieces and place on top of the avocado.
-Finally, drizzle your dressing atop the salad and mix well before eating.
Enjoy!

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About Campbell Whitman

Campbell is a classically trained French chef with influences in both Latin and Asian flavors whose tongue is just as sharp as her knife. After studying at Le Cordon Bleu in Paris where she met her Dutch husband she relocated to Bloemendaal in the Netherlands where she lives with her husband, 2 young blonde step daughters and the most recent addition, Abel in November of 2014. This blog was created while living, loving and eating in Paris all the food one could wish to enjoy and has crossed yet another border, just as she did to a new life in Holland whose adventure has many peaks and valleys. Come and enjoy the recipes along with the delectable wit and add some new worldly flavors to your kitchen.

Campbell Whitman

Campbell Whitman

Campbell is a classically trained French chef with influences in both Latin and Asian flavors whose tongue is just as sharp as her knife. After studying at Le Cordon Bleu in Paris where she met her Dutch husband she relocated to Bloemendaal in the Netherlands where she lives with her husband, 2 young blonde step daughters and the most recent addition, Abel in November of 2014. This blog was created while living, loving and eating in Paris all the food one could wish to enjoy and has crossed yet another border, just as she did to a new life in Holland whose adventure has many peaks and valleys. Come and enjoy the recipes along with the delectable wit and add some new worldly flavors to your kitchen.

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