In Southern California, avocado slices are frequently used in a BLT. The avocado’s color, creamy texture and flavor really complement the bacon and tomatoes. So my companion diced an avocado as an ingredient for the salad.
This makes for a great salad, but I suggest some changes. One, leave off the sundried tomatoes. Maybe the French version is superior in taste, but the kind I can get here is too tangy and its flavor is not offset by any of the other ingredients. Two, the vinaigrette is too light in flavor to balance the sharpness of the arugula and the tanginess of the sundried tomatoes. Next time I will make the vinaigrette stronger in flavor. Third, butter lettuce or romaine lettuce might be nice alternatives to the arugula. I feel arugula is sometimes too strong to be the single leafy green ingredient in a salad.
We paired our Deconstructed BLT and Faux Eggs with the 2008 Foppoli Russian River Valley Reserve Chardonnay. The chardonnay has no maloactic fermentation and is made entirely in stainless steel eliminating the overbearing oakiness so frequently found in chardonnay. Beautiful balance of citrus and green-fruits on the palate.
Foppoli 2008 Chardonnay