BLT Salad with Buttermilk Dressing
Serving Size: 4
Ingredients
8 strips bacon
1/2 baguette, sliced into 3/4-inch cubes
2 T. olive oil
coarse salt and ground pepper
1/3 c. buttermilk
3 T. mayonnaise
2 T. cider vinegar
1 scallion, thinly sliced
1 lb. romaine lettuce hearts, chopped
1 pint cherry tomatoes, halved
Directions
1. Preheat oven to 375 degrees. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain. Cool, then crumble into large pieces.
2. Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15-20 minutes.
3. Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper. Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.
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