BLT Salad
This delightful salad brings together the smoky crunch of bacon, the savory goodness of homemade croutons, and a creamy, tangy dressing that ties it all together. With each bite, you'll enjoy a burst of flavors and textures that make this dish a perfect balance of comfort and freshness. This recipe is sure to become a favorite for gatherings or cozy nights at home.
— Constant Cookbook
Ingredients
- 8 bacon slices, cut into bite-size pieces
- 1 baguette, cut into bite-size cubes
- 2 Tbs. olive oil
- 1/2 cup sour cream
- 2 Tbs. fresh lemon juice
- 2 Tbs. grated Parmigiano-Reggiano cheese
- 1 tsp. salt
- 1 garlic clove, chopped
- 1 head romaine lettuce, chopped
- 1 pint mixed red and yellow cherry tomatoes, halved
Instructions
- Preheat an oven to 400°F.
- Spread out the bacon pieces on a rimmed baking sheet. Spread out the baguette cubes on a second rimmed baking sheet. Drizzle the olive oil over the baguette cubes. Using clean hands, toss the cubes to coat them evenly.
- Put both baking sheets in the oven. Bake the baguette cubes until golden brown, about 10 minutes. Bake the bacon pieces until crisp, about 15 minutes.
- When the baguette cubes are ready, remove them from the oven and let them cool. Then, when the bacon pieces are ready, remove them as well and transfer to paper towels to drain and cool.
- To make the dressing, in a blender, combine the sour cream, lemon juice, cheese, salt and garlic. Blend until smooth.
- In a large salad bowl, combine the lettuce, tomatoes, bacon and baguette croutons. Drizzle with the dressing, toss to mix and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Cooking Together</i>, by Erin &amp; Tatum Quon (Oxmoor House, 2009).
Yield
Serves 4.
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