This BLT Salad is a classic, but with a delicious twist in the form of hot bacon dressing. Skip the mayo or buttermilk vinaigrette and toss your greens, 'maters, and croutons with this tangy salty dressing instead. You'll still get a kick of creaminess from ripe avocados, with double the bacony flavor.
1headromaine lettucechopped into bite sized pieces
1headbutter lettucechopped into bite sized pieces
1pintgrape or cherry tomatoeshalved
1avocadopeeled, pitted, and diced
Heat the oven to 400°F. Line a plate with several layers of paper towels and set aside.
Spread the bread cubes onto a baking sheet. Drizzle with the olive oil, then toss. Sprinkle with salt and pepper. Transfer the baking sheet to the oven and bake until the croutons are golden brown and crispy, 10-12 minutes.
Place the strips of baking into a cold cast iron skillet. Turn the heat to medium-low and heat until the bacon starts to sizzle and render its fat. Continue cooking over low and slow heat, flipping the strips every few minutes, until the fat has rendered and the bacon is golden brown and crispy. Remove the bacon from the skillet using tongs and place onto the paper-towel lined plate to drain.
Allow the bacon fat to cool a bit while you prepare the remaining ingredients.
Add one tablespoon of the vinegar to the pan - be careful! It will sizzle. Once the sizzling dies down, add the remaining vinegar, honey, and mustard. Whisk, scraping up the bits from the bottom of the pan, until the dressing has emulsified.
In a large bowl, combine the romaine lettuce, butter lettuce, tomatoes, and croutons. Pour the dressing over the salad, and toss to combine.
Portion the salad into bowls and top with the diced avocado. Serve warm or at room temperature.