Take the ingredients of this classic sandwich and put them together in this new way and you’ll have a salad that is meal in itself.
I like to tear my croutons into medium sized pieces. I think it looks better. I am also generous with the bacon. The buttermilk dressing adds a delicious tangy flavour and the combined results are superb.
|BLT SALAD|| |
- 8 slices bacon (8 oz)
- ½ baguette (8 oz) sliced into ¾ inch cubes (about 4 cups)
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
- ⅓ cup buttermilk
- 3 tablespoons mayonnaise
- 2 tablespoons apple-cider vinegar
- 1 scallion, trimmed and thinly sliced
- 1 pound romaine hearts coarsely chopped
- 1 pint cherry tomatoes, halved.
- l. Preheat oven to 375 F. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Cool, then crumble into large pieces.
- Meanwhile, make croutons: Toss baguette cubes with oil, and season with salt and pepper. Spread in a single layer on a large rimmed baking sheet (or divide among two smaller ones). Bake until golden brown, rotating sheets and tossing croutons halfway through, 15 to 20 minutes.
- Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallions; season with salt and pepper. Add romaine, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon. Serve immediately.
- Chef Notes:
- If you prrefer you could do the bacon in skillet on the stove, and also do the croutons the same way.
- I like to tear my croutons into medium sized pieces. I think it looks better. I also used a little extra bacon. I used the thick sliced bacon.
- If you haven't buttermilk on hand make your own; Mix one-third cup milk with one teaspoon freshly squeezed lemon juice or white vinegar, and let sit for 15 minutes before using. Adding buttermilk is a good way to thicken dressings without a lot of oil