Prep time: 15-20 min.
Total time: 20-30 min.
½ lb. apple wood smoked bacon (approx. 12 slices)
8 slices crusty white bread or sliced sandwich bread
4 tbsp. salted butter
8 slices of ripe tomatoes
2 ripe avocados, pit removed, skin removed, sliced
8 tbsp. aioli (ingredients below) or store bought mayo
1 large egg yolk
1 small garlic clove, finely grated
1/4 tsp. kosher salt plus more
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
2 tbsp. water
Fresh lemon juice
Freshly ground black pepper
Cook bacon until crispy, then drain on paper towels. Toast the 8 slices of bread and then butter each slice on 1 side. Spread 1-tbsp. aioli or mayo on each slice of toasted bread. Add 1 handful of lēf Smooth greens, lēf Smooth greens or lēf Fusion greens to 4 pieces of the mayo-dressed toast. Add 2 slices of tomato on top of lettuce. And then 2-3 slices of avocado. Arrange 3 slices of bacon evenly on top of tomato. Put the remaining 4 pieces of mayo-dressed toast on top to finish the sandwiches.
Whisk egg yolk, garlic, 1/4 tsp. salt, and 2 tsp. water in metal bowl to blend well. Whisking constantly, slowly drizzle in vegetable oil, 1 tsp. at a time, until sauce is thickened and emulsified. Whisking constantly, add olive oil in a slow, steady stream. Season aioli with lemon juice, pepper, and salt.
This recipe was created exclusively for lēf Farms
by Chef Will Gillson
As chef and owner of the farm-to-table restaurant, Puritan & Company in Cambridge, Massachusetts, Chef Gilson has a deep devotion to local farming and fresh produce, and believes lēf is the perfect example of both those ideals.
Very few mouth-watering
salads start with a
seven day roadtrip.
Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.
We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.