BLT Salad

This salad is inspired by the classic BLT sandwich (Bacon, Lettuce and Tomato). It’s a very hardy dish so it can be served as a main course for a summer dinner or as a side dish at a picnic. It’s best to make this salad when tomatoes are in season for the tastiest results!

 

Ingredients:

For Croutons:

1 slice sourdough bread, cut into cubes

2 Tbsp. butter, melted

1 tsp. salt

½ tsp. black pepper

 

For Dressing:

1 Tbsp thinly sliced shallot

1/8 cup apple cider vinegar

1/4 cup buttermilk

1/2 cup mayonnaise

1/4 cup grated parmesan cheese

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. sugar

 

For Salad:

1 head of romaine lettuce, cut into large chunks

1 tomato cut into cubes

4 pieces of bacon, cooked crispy then cut into large chunks

 

Directions:

1.  Make the croutons: add the melted butter, salt, and pepper to a small bowl. Add in the bread cubes. Toss until all bread is coated with butter. Bake in a 350 oven for about 3-4 minutes or until the croutons are lightly browned and crunchy.

2.  Make the dressing: add the sliced shallot and cider vinegar to a small bowl. Allow to sit for 2 minutes so the vinegar ‘cooks’ the raw shallots. Add in the rest of the dressing ingredients and stir until combined into a thick and creamy dressing.

3.  Add the lettuce, tomatoes, and bacon to a large bowl. Drizzle with half of the dressing. Toss until everything is well coated, adding more dressing as needed. Remember – you can add more dressing but you can’t take it out. Toss in the croutons and serve!