BLT Salad with Buttermilk-Parmesan Dressing and Buttery Croutons

4.5
(2)
2 Reviews

Turn a deconstructed BLT into a salad! Tip: bake the croutons and bacon together on the same baking sheet.

By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Southern Living's editorial guidelines
Published on May 22, 2018
BLT Salad
Photo: Alison Miksch
Hands On Time:
15 mins
Total Time:
20 mins
Yield:
6 serves

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

  • 6 slices cooked bacon, chopped

  • Flat-leaf parsley and torn basil leaves to garnish

Directions

  1. Preheat oven to 375°.

  2. 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.

  3. Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.

  4. 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.

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