*BLT Salad
BREADBAR Sliced Sourdough Round Loaf THUMBNAIL
In Stock
$6.99
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House Organic Firm Tofu, 14 oz. THUMBNAIL
In Stock
$2.49
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Napa Valley Organic White Wine Vinegar, 12.7oz. THUMBNAIL
In Stock
$5.49
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Organic Girl Baby Arugula, 5oz THUMBNAIL
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$4.99
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Selina Naturally Celtic Sea Salt, 1lb. THUMBNAIL
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$11.99
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Spectrum Organic Canola Oil, 16oz. THUMBNAIL
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$7.99
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Organic Basil Bunch, ea. THUMBNAIL
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$2.99
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Shallots, 8 oz. Bag THUMBNAIL
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$2.25
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Daily's Applewood Smoked Bacon, 1lb 14/16ct THUMBNAIL
In Stock
$8.99
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Organic Baby Heirloom Tomatoes, Pint THUMBNAIL
In Stock
$5.99
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Baleine Fine Sea Salt 26.5oz. THUMBNAIL
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$4.99
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- Three 3/4-inch-thick slices of rustic white/sourdough bread, cubed (4 cups)
- 3 ounces soft silken tofu
- 1/4 cup basil leaves
- 2 tablespoons canola oil
- 1 tablespoon white wine vinegar
- 1/2 small shallot, coarsely chopped
- Sea salt and freshly ground black pepper
- 4 thick slices of bacon (4 ounces), cut crosswise into 1/2-inch strips
- 1 head butter lettuce, torn into bite-size pieces (about 5 cups)
- 1 pint organic baby heirloom tomatoes, halved

Preheat the oven to 250°. Spread the bread cubes on a rimmed baking sheet and toast in the oven for about 15 minutes, until the bread cubes are dry.  Meanwhile, in a blender, combine the tofu with the basil leaves, canola oil, white wine vinegar and chopped shallot and puree until very smooth. Season the dressing with salt and pepper and reserve.

In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 6 minutes. Transfer the bacon to paper towels and let drain.
In a large bowl, toss the toasted bread cubes with the bacon, lettuce and tomatoes. Add the basil dressing, toss the salad until evenly coated and serve. Pairs with Pinto Grigio!


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