🥓 Chef's BLT with fried bread and marinated tomatoes
Ingredients
- 4 thick slices of white bread
- 8 slices smoked bacon
- 2 ripe tomatoes
- 1 shallot, very finely sliced
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- A few crisp lettuce leaves
- Homemade mayonnaise: 1 egg yolk, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 200 ml neutral oil, salt
- Butter or cooking fat for the bread
- Salt, cracked pepper
Method
- Mayonnaise: whisk the yolk with the mustard and vinegar, then trickle in the oil while whisking until firm and emulsified. Season. If it gets too thick, loosen with a spoonful of cold water.
- Slice the tomatoes, lay them flat with the shallot, spoon over the vinegar and olive oil, season, and leave to marinate 15 min. That short rest is what changes everything: the tomato releases its juice and seasons right through.
- Fry the bacon until properly crisp. Set aside and keep the rendered fat.
- Fry the bread slices in that fat (topped up with butter if needed) over medium heat, until golden and crisp on both sides.
- Spread two slices generously with mayonnaise. Add the lettuce, then the marinated tomatoes and shallot, then the bacon.
- Close with the remaining slices, also spread with mayo, press gently and cut in half on the diagonal. Serve at once, while the bread still crunches.
Adapted from Fallow (YouTube)
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