BLAT Salad with Zucchini Noodles
Try this BLAT Salad with Zucchini Noodles recipe, or contribute your own.
Try this BLAT Salad with Zucchini Noodles recipe, or contribute your own.
- salt and pepper to taste
- 1 teaspoon dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon red wine vinegar
- for the dressing:
- freshly cracked pepper to garnish
- 1 avocado, peeled pitted and sliced thinly
- 2 teaspoons minced shallots
- 4 strips of bacon sliced into 1/2†pieces
- 2 romaine hearts halved
- 1 medium zucchini blade d noodles trimmed
- 1 small handful cilantro leaves
- 1/4 uphalved cherry tomatoes
- Carbohydrate 0.824101068985186 g
- Cholesterol 0 mg
- Fat 6.5536 g
- Fiber 0.0875833322210547 g
- Protein 0.19782916667053 g
- Saturated Fat 0.8973855 g
- Serving Size 1 1 Serving (16g)
- Sodium 65.8578020617348 mg
- Sugar 0.736517736764132 g
- Trans Fat 0.180196 g
- Calories 62 calories
Step-by-step
- Place the bacon in a large skillet over medium-high heat. Cook the bacon until crispy, about 5 minutes per side. Transfer to a paper towel lined plate when finished.
- Meanwhile, prepare the dressing: combine everything into a small bowl and whisk until combined. Set aside.
- Divide the romaine hearts onto plates and top with zucchini noodles,cilantro, avocado, and tomatoes. Top with bacon when finished and drizzle each with the dressing. Season with freshly cracked pepper.
Equipping Your Kitchen for Raw Textures
Raw zucchini requires specific cutting tools to achieve a noodle-like strand rather than a mushy ribbon. A handheld spiralizer works adequately for small quantities, though a countertop crank model provides better tension control and longer, more uniform strands. Standard box graters produce water-logged shards because the tearing action ruptures too many cell walls. Once cut, salt the zucchini lightly and drain it in a colander for 10 minutes to draw out excess moisture before dressing.
Pan Selection and Fat Rendering
Render bacon in a heavy-bottomed cast-iron skillet over medium-high heat to guarantee even thermal distribution and prevent scorching. Thin aluminum pans create hot spots that burn the exterior before the fat fully renders. Cook the bacon until crisp, exactly 5 minutes per side, then transfer it to a paper towel-lined plate to drain surface oils. Whisk the emulsified vinaigrette vigorously in a small bowl to ensure the extra-virgin olive oil, lemon juice, red wine vinegar, and dijon mustard bind permanently before coating the greens.
