PLT Salad (Prosciutto, Lettuce and Tomato)

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I don’t know who came up with the BLT sandwich, but they are geniuses. I love a great BLT, especially when heirloom tomatoes are fresh and ripe and we have great, fresh bread handy. Yum! In the absence of bread (or if you are trying to avoid bread), a BLT salad makes a delicious meal.

This salad started off as a BLT salad, with bacon, lettuce and tomato. Unfortunately, the “bacon” I received in my produce box last week was actually a cured side meat known here as “streak o’ lean”– meaning mostly fat, with a little streak of lean meat running through it. Now side meat is awesome for seasoning kale, collards, beans and lots of things, but it is not a replacement for bacon–especially in a salad. Had I known what I was getting, I would have stopped by Mae Farm and picked up some of their incredibly awesome bacon. Instead I lightly fried some prosciutto we already had and used that. I think I actually like the prosciutto better on a salad–it is light and very crunchy and has tons of flavor without all the fat of bacon. Score!

PLT Salad (serves 4)

  • 1 head organic butter lettuce
  • 1 large, organic heirloom tomato (we used German Johnson, which are quite large) or several small
  • 1 organic cucumber
  • 1 organic bell pepper
  • 4 fresh farm eggs
  • 4 slices prosciutto
  • Dressing of your choice
  1. Put eggs in a small pot and fill the pot with water to cover eggs by 1″. Cover and heat eggs over high heat until water boils.
  2. When water comes to a boil, shut off heat and let eggs sit for 12 minutes.
  3. While eggs cook, heat a small frying pan over medium heat. Add prosciutto slices and cook until crispy, about 4 minutes per side. Remove to a paper towel to cool and drain.
  4. Wash, trim and chop the lettuce into bite sized pieces. Put in a large salad bowl.
  5. Wash, trim and chop the tomato, cucumber, and bell pepper and add to the bowl.
  6. When eggs are done, drain them in a strainer and run cold water over the shells. When they are cool enough to handle, knock each egg lightly all over (I do this on the counter) to create small cracks all over the shell. Hold each egg under a stream of cool, running water and carefully peel the eggs. Set aside.
  7. Break the prosciutto into pieces and sprinkle them over the salad. Cut each egg in half and arrange around the salad.
  8. Serve immediately with dressing of your choice!
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