BLT Salad with Buttermilk Dressing
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
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