Wednesday, October 24, 2007

BLT Salad

3/4 Cup Mayonnaise
4 (1 inch thick) slices Italian Bread
12 thick-cut Bacon, chopped
3-4 Cups Cherry or Grape Tomatoes, halved
3 Tbsp Red Wine Vinegar
1 (10 oz. bag) chopped Romaine Lettuce, or 1+ head Romain Lettuce chopped
Salt and Pepper


Adjust oven rack to middle position and heat oven to 475 degrees.
Spread 1/4 cup mayonnaise over both sides of sliced bread and transfer to baking sheet.
Bake until golden brown, 8-10 minutes.
Let cool 5 minutes then cut into 1-inch croutons.

Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
Transfer to paper towel-lined plate.
Discard drippings.

Whisk remaining mayonnaise and red wine vinegar in large bowl.
Add bacon, lettuce, tomatoes, and croutons and toss to combine.
Season with salt and pepper.

Turkey bacon can be substituted for regular bacon. And you may not want all the dressing, it's a lot.

This recipe is courtesy of my good friend Katie J.