BLT Salad

5 from 1 vote

Make it a meal you say? No problem! BLT Salad is a fork-able spin on the classic sandwich. Elevate bacon, lettuce, and tomato to meal status with chunks of creamy avocado and cheddar cheese. Homemade warm bacon dressing and herby croutons are a perfect finish for this easy dinner salad.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 619kcal

Author Danielle Esposti

Ingredients

Croutons

8 ounces sourdough bread sliced or torn into 1” cubes; (half a loaf, or 4 heaping cups)
2 tablespoons olive oil
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon ground pepper

Warm Bacon Dressing

8 strips bacon diced into 1” pieces
3 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons whole grain mustard

Salad

4 cups romaine lettuce diced to 1”
4 cups butter lettuce diced to 1”
2 cups cherry tomatoes halved (1 pint)
1 medium avocado diced to ½”
4 ounces sharp cheddar cheese diced to ½”

Instructions

For the Croutons

Position a rack in the center of the oven, then heat the oven to 375°F.
Divide the bread into 1” cubes, then place into a large mixing bowl. Drizzle the bread with the olive oil, Italian seasoning, salt, and pepper. Using your (clean) hands, gently toss the bread with the oil and seasonings until evenly coated.
Arrange the bread cubes into a single, even layer on a baking sheet. Transfer to the oven and cook 12-15 minutes, tossing every 4-5 minutes, until the bread is dry, golden brown in color, and very crisp (see Note 1). Remove from the oven and allow to cool.

For the Dressing

While the croutons bake, prepare the dressing. Place the bacon into a cold skillet (see Note 2). Heat over medium until the bacon starts to sizzle and the fat begins to render. Adjust the heat up or down to maintain a steady sizzle. Cook, stirring the bacon every 2-3 minutes, until the fat has rendered and the bacon pieces are deep golden brown in color, 7-9 minutes.
Remove the bacon using a slotted spoon and place onto a paper towel lined plate to drain (see Note 3).
Transfer three tablespoons of rendered bacon fat into a small bowl or 1-cup measuring cup (see Note 4). Add the red wine vinegar, honey, and whole grain mustard, then whisk until very smooth.

For the Salad

Place the romaine and butter lettuces into a large bowl; top with the cooked bacon, tomatoes, avocado, and cheddar cheese.
Drizzle half the dressing over the salad base, then toss with tongs or salad spoons until the ingredients are well combined and evenly coated with dressing.
Divide the salad between 4 plates or bowls, then sprinkle each salad with one-quarter of the croutons, as well as a bit of freshly ground black pepper (if desired). Serve with the remaining dressing on the side, drizzling more to taste. Enjoy!

Notes

Note 1. Bake day-old bread for closer to 12 minutes; bake fresh bread for closer to 15 minutes.
Note 2. Always start bacon in a cold skillet for even cooking. Placing bacon into a hot skillet will prevent the fat from properly rendering, creating chewy, not crispy, pieces of bacon.
Note 3. The bacon will not stay crisp if it isn’t drained. Line a plate with 2 layers of paper towels, place the bacon onto the towels and spread into an even layer. All the bacon to drain for 5 minutes. You may also blot the top of the bacon pieces with another paper towel to remove excess fat.
Note 4. To transfer the bacon fat, tip the skillet to the side so that the fat pools. Dip a tablespoon-sized measuring spoon into the fat and scoop up three tablespoons. Alternatively, nest a small fine-mesh strainer into a jar, then pour the fat from the skillet through the strainer into the jar. Use a measuring spoon to portion out three tablespoons.

Nutrition