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BLT Salad
[Vegan]

Name: BLT Salad [Vegan]
Yield: 4 servings
Cuisine: NO info

TA By: Tami Noyes, Cookbook Author

Author Bio

Tami Noyes lives and cooks in the Midwest. Currently working on her second book, Tami... Read More

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Recipe: BLT Salad with Super Secret Dressing

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Ingredients You Need for BLT Salad [Vegan]

Super-Secret Salad Dressing (Chive Version)

1/4 cup cashews
about 1 cup water
1 clove garlic (or more)
3 tablespoons vegetable broth
2 tablespoons minced chives
1 tablespoon minced shallot
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon celery salt

BLT Salad

1 cup black beluga lentils
1/4 cup minced red onion
3 tablespoons minced sun-dried tomatoes
Pinch dried thyme
1 1/2 cups vegetable broth
Fine sea salt and ground black pepper
2 cups shredded baby kale
1/2 red bell pepper, chopped
1 stalk celery, chopped
1/4 jicama, peeled, cut into matchsticks
1 cup cherry tomatoes, cut in half
1 recipe portobello bacon (see below)
1 recipe Super-Secret Salad Dressing

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How to Prepare BLT Salad [Vegan]

Super-Secret Salad Dressing (Chive Version) Yield: 1/2 cup dressing

Bring the cashews, garlic, and water to a boil. Lower the heat to simmer. Simmer for 10 minutes then drain. Put the cashews in a small blender (I use the bullet style) and add the remaining ingredients. Process until smooth. Taste and adjust the seasonings by adding salt, pepper, or more vinegar for acidity.

Tips: Think of this as a blueprint. This recipe is ripe for adapting. For example, proceed as above but omit the chives, shallot, and celery salt. Use onion and herbs of choice instead. Try using red wine vinegar (or other) instead of the apple cider vinegar. Add sriracha, ginger, and a touch of peanut butter. And so on! BLT Salad

To make the portobello bacon, follow the directions for shiitake bacon here but use 7 ounces (2 large portobello caps), stems and gills removed, cut into 1/8 inch thick slices. The rest of the recipe remains the same.
Put the lentils, onion, sun-dried tomatoes, thyme and broth in a small saucepan. Bring to a boil, then reduce the heat to simmer. Simmer 25 to 30 minutes, or until tender. Drain off any remaining liquid. Season to taste with salt and pepper.
Toss together the kale, bell pepper, celery, and jicama in a large bowl. Put 1/4 of the salad mixture on a plate with the cherry tomatoes on the side. Put 1/4 of the bean mixture along the side also. Top the salad with 1/4 of the portobello bacon. Drizzle with dressing as desired. Serve with toasted French bread, if desired.