BLT Salad

A classic BLT salad, where crispy bacon meets fresh romaine and ripe tomatoes, topped with homemade croutons and a tangy dressing. Perfect for a hearty lunch or a light dinner.

Original recipe source

BLT Salad

Cook time: 50 minutes

Servings: 4

Ingredients

  • 8 slices bacon
  • 4 ounce rustic country-style bread
  • 0.33 cup mayonnaise
  • 2 tablespoons lemon juice
  • 0.33 cup olive oil
  • 0 sugar pinch
  • 0.25 bunch chives
  • 2 hearts romaine hearts
  • 1 pound tomatoes bite-size wedges or slices
  • 1 large avocado

Instructions

  1. Preheat oven to 350°F. Arrange 8 bacon slices side by side on a small rimmed baking sheet, overlapping slightly if necessary.
  2. Bake bacon, removing sheet from oven and turning slices with tongs halfway through, until slices are deep reddish brown with crispy edges, 25–35 minutes. Increase oven temperature to 425°F.
  3. While bacon is cooking, cut crusts off bread and tear into 1-inch pieces.
  4. Transfer bacon to a paper towel–lined plate and blot with more paper towels. Reserve baking sheet with bacon fat.
  5. Scatter bread on reserved baking sheet and toss with tongs until bread is evenly coated in bacon fat.
  6. Bake bread at 425°F, tossing once halfway through, until pieces are golden all over and crisp, 10–15 minutes. Let cool.
  7. Whisk 1/3 cup mayonnaise and 2 tablespoons lemon juice in a medium bowl. Season with salt and pepper, then slowly stream in 1/3 cup oil, whisking until dressing is thick and emulsified. Whisk in a pinch of sugar.
  8. Thinly slice enough chives to measure 2 tablespoons and whisk into the dressing. Slice remaining chives into 1-inch pieces and set aside.
  9. Halve 2 romaine hearts lengthwise, trim off root ends, then cut each half in half again crosswise. Arrange pieces on a large platter or divide among individual plates.
  10. Season lettuce with salt and pepper and drizzle about a third of the dressing over top. Arrange tomatoes, avocado, and croutons over and around lettuce pieces.
  11. Break up cooled bacon with your hands into rough 1-inch pieces and scatter over salad. Drizzle with remaining dressing and sprinkle with reserved chives to serve.
Find more recipes