BLT Salad with Buttermilk-Parmesan Dressing and Buttery Croutons
Recipe from Southern Living
Servings: 6
Ingredients
- 2 1/2 cups cubed white bread
- 3 tablespoons butter melted
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced shallot
- 1/4 cup cider vinegar
- 1/2 cup buttermilk
- 3/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
- 12 ounces romaine lettuce hearts chopped
- 1 1/2 pounds assorted fresh tomatoes sliced (I used grape tomatoes)
- 6 slices cooked bacon chopped
- Flat-leaf parsley and torn basil leaves to garnish
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 hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing. Add croutons, parsley, and basil.
- Serve immediately with remaining dressing on the side.
Notes
It makes a lot of dressing, I saved it in a glass jar in the fridge and used all week long.