Well, the s@#! is about to hit the fan over here in my neck of the woods today. In the last 6 months or so, we’ve been hit with TWO record rainfalls that have really wreaked havoc on some of our little local communities, and apparently we’re about to get another in the next few days. I’m not even kidding when I say that I almost got our car swept away in the last flash flood, because it was seriously a FLASH FLOOD. I was taking my son to daycare one morning and it was still dark outside and I didn’t see water over the road because I couldn’t see ANYTHING because of the heavy rain, and let me just say that was one of the scariest moments of my life. Contemplating how I was going to get us both out of the car…man. It was crazy. Needless to say, I will never, ever venture out into a flash flood, better safe than sorry and “turn around, don’t drown” hits very close to home now! Thankfully I was given a chance to learn from that mistake, and I can’t say that’s true for everyone.
Wow, heavy stuff to start this blog off today, huh?? Especially when this salad is such a light and refreshingly healthy little nugget of happiness! This is a really cool spin on a very classic eat, the BLT sandwich. Now, this being a mostly paleo blog, bread for the most part is not gonna happen. So what’s a girl to do? Turn it into a salad of course. Let me tell you folks, this isn’t your mama’s BLT salad either. There’s loads of crispy, salty bacon, we use arugula instead of bland iceberg lettuce to give it some pizzaz, and of course #putaneggonit because eggs make everything better. I also use a really creamy mayo based dressing that brings it all together. I LOVE MAYO. I think I might be in the minority on this one though. I have a friend who particularly HATES mayo. Despises it and all it stand for, and I just don’t get it. I slather that condiment on everything, especially now that I’ve found a homemade recipe that is a gazillion times better than any store bought soybean oil brand I’ve ever tried. Making your own mayo really is magical because how does an egg and some olive oil do that?? Riddle me that one folks! It’s alchemy practically, and I love magical foods.
My husband said this was the best thing he’s ever eaten, and have you seen some of the desserts I’ve made? When he told me that I thought he was being sarcastic, until I went to go have a bite this morning and opened the fridge to see that my precious BELT salad was nowhere in sight. Not even a scrap of arugula to be found. When I questioned him about it, he said “I TOLD YOU IT WAS THE BEST THING I’VE EVER EATEN.” Like that meant it was ok that he scarfed down every last bite!? Men, I tell you…can’t live with them, can’t leave them alone with your salads either. Anywho, there isn’t a lot of pointers on this one, it’s so straightforward. Only to make sure your mayo is prepared before hand, or use a paleo-friendly store bought version if you’re low on time. This one is a crowd pleaser, so make sure you make two batches!
5 large boiled eggs, diced in large chunks
7-8 pieces of bacon, cooked and diced in large pieces
1 cup cherry tomatoes, halved
2 large handfuls of baby arugula
1/2 cup paleo-friendly mayo (I used this recipe)
1 tbsp olive oil
juice of half a lemon
3-4 tbsp fresh parsley, chopped
- In a large bowl, combine eggs, bacon, tomatoes, and arugula. Toss to combine.
- In a small bowl, combine mayo, olive oil, lemon juice and parsley. Stir well to combine.
- Pour the mayo mixture over the BELT mixture and toss well to incorporate.
- Serve immediately, or refrigerate until ready to serve.