BLT Salad with Buttermilk Dressing

BLT Salad with buttermilk dressing-romaine lettuce, crispy bacon, juicy tomatoes, fresh baked croutons and a homemade Parmesan buttermilk dressing that brings all the flavors together into a yummy tasting BLT.

This BLT salad will be great for your next potluck and everyone will be sure to love it. I mean..it has bacon, so how can they not?!? And the homemade croutons...they're delicious!!

I first had this salad last summer and loved it! I am glad to be sharing it on the blog today cause I think this is a salad even non salad lovers will enjoy. Cough-cough, Jason, cough! 🙂 

Actually, Jason has grown to like salads and does eat them when I make them. Of course, he loved the bacon and homemade croutons on this salad. 

This recipe calls for white bread for the croutons and I think that really makes a difference in the taste for this salad. For me, the white bread made the salad really taste like a BLT I grew up eating as a kid. Except, my BLTs are minus the T. Sorry, tomatoes!

Here's the recipe...enjoy!

Print Recipe

BLT Salad with Buttermilk Dressing

Servings: 0

Ingredients

• 2 ½ cups cubed white bread
• 3 tablespoons butter melted
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon minced shallot
• ¼ cup cider vinegar
• ½ cup buttermilk
• ¾ cup mayonnaise
• ½ cup grated Parmesan cheese
• ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon sugar
• 12 ounces romaine lettuce hearts chopped
• 1 ½ pounds assorted fresh tomatoes sliced
• 6 slices cooked bacon chopped

Instructions

• Preheat oven to 375°.
• 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.
• Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.
• Make Salad: Arrange romaine lettuce onto a serving platter or salad bowl.
• Top with sliced tomatoes and chopped bacon, croutons, parsley.
• Serve immediately with dressing on the side.

Notes

You can add the dressing directly to the salad if you don't anticipate having leftovers.
I cut my bacon into small pieces and fry it rather than frying it in whole strips and then chopping it.

Adapted from Southern Living