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BLT Salad with Bacon Croutons and Green Goddess Dressing

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This BLT salad is a celebration of peak summer tomatoes. Use the highest quality tomatoes you can find and pair them with crispy bacon, pan-fried croutons and herb-spiked green goddess dressing.

Ingredients

Units Scale
  • 1 medium shallot, sliced into thin rings
  • 6 slices bacon
  • 2 large slices high-quality crusty bread, like sourdough, cut into 1/2-inch cubes
  • 4 cups mixed lettuces, torn into bite-sized pieces
  • The best tomatoes you can find, chopped into hearty chunks (about 2 cups’ worth)
  • Chopped chives, for garnish, optional
  • Plenty of green goddess dressing
  • Kosher salt and black pepper

Instructions

  1. Place the sliced shallots in a small bowl, cover with an inch of cold water, and set aside. This removes the pungent onion-y flavor.
  2. Set a large skillet over medium heat and add the bacon. Cook, turning frequently, until bacon is crispy on all sides. Using tongs, remove bacon to a plate lined with paper towel and set aside. Do not discard bacon grease.
  3. Pour bacon grease into a mug and set aside. Wipe out the skillet, leaving as few browned bits as possible. We’re going to make our croutons in this pan and don’t want them to burn!
  4. Add a couple tablespoons of bacon grease back into the skillet and heat over medium-high heat until shimmering. Once the grease is hot, add the bread cubes and toss to coat them evenly in the oil. Season with a pinch of salt and pepper and toast, tossing occasionally, for about 5-7 minutes, or until bread cubes are golden-brown and crispy on all sides. Remove croutons to a plate lined with paper towel and set aside.
  5. Drain water from shallots. Crumble bacon into bite-sized pieces.
  6. Arrange lettuce, tomatoes, shallots, bacon, croutons, and chopped chives on a large plate or salad platter. Don’t forget to season your salad with salt and pepper before drizzling with lots of green goddess dressing!

Find it online: https://www.emilyeatsthings.com/blt-salad-with-bacon-croutons/