BACON LETTUCE AND TOMATO SALAD | Best BLT ever!

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide flavor at a lower cost.

avocado

🥗Healthier: mashed peas

💰Cheaper: none

Mashed peas can add creaminess without the cost of avocado.

Wash the tomatoes and quarter them.

Set aside the quartered tomatoes.

Discard the unattractive or wilted outer leaves of the romaine lettuce, trim the end, and cut it with a knife.

Rip the curly leaf lettuce into bite-size pieces.

Rinse the greens in cool water and spin them to remove sand or dirt.

Place 6 strips of bacon onto a rack resting on a foil-lined baking sheet.

Roast the bacon in the oven at 425°F for 15 to 20 minutes until crispy.

Transfer the cooked bacon to a paper towel-lined plate and dab to remove excess grease.

Chop the cooled bacon into pieces.

Prepare croutons by cubing slices of a French loaf and mixing them with melted butter, chopped garlic, salt, and pepper before baking.

Blend mayonnaise with onion, garlic, and freshly chopped herbs to make a creamy buttermilk dressing.

In a beautiful bowl, add the mixed greens, followed by the juicy tomatoes, and about three-quarters of the bacon.

Drizzle on about a quarter cup of the dressing and toss lightly.

Taste and season with black pepper and sea salt flakes, adding more dressing if desired.

Add croutons and toss again.

Plate the salad and finish with extra croutons and the reserved bacon strips.

Optionally, sprinkle with cheddar, parmesan, or crumbled danish blue cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens