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BLT Salad with Buttermilk-Parmesan Dressing and Buttery Croutons

Photo: Alison Miksch

Hands-on time 15 mins
Total time 20 mins
Yield

Serves 6

Turn a deconstructed BLT into a salad! Tip: bake the croutons and bacon together on the same baking sheet.

Ingredients

  • 2 1/2 cups cubed white bread
  • 3 tablespoons butter, melted
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced shallot
  • 1/4 cup cider vinegar
  • 1/2 cup buttermilk
  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon sugar
  • 12 ounces romaine lettuce hearts, chopped
  • 1 1/2 pounds assorted fresh tomatoes, sliced
  • 6 slices cooked bacon, chopped
  • Flat-leaf parsley and torn basil leaves to garnish

How to Make It

  1. Preheat oven to 375°.

  2. Prepare Croutons: Toss together bread, melted butter, salt, and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes. Remove from oven, and set aside.

  3. Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.

  4. Make Salad: Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing. Add croutons, parsley, and basil. Serve immediately with remaining dressing on the side.