BLT PICNIC SALAD

BLT Picnic Salad image

Provided by Valerie Bertinelli

Time 40m

Yield 6 servings

Number Of Ingredients 13

10 slices thick-cut bacon
1/2 pound ciabatta bread, cut or torn into bite-sized pieces
1 pound multi-colored heirloom tomatoes, cut into bite-sized wedges
1/2 head iceberg lettuce, roughly chopped (about 5 cups)
2 1/2 ounces baby arugula, roughly chopped
1/4 cup chopped fresh chives
2 tablespoon chopped fresh dill
1/4 cup mayonnaise
1 teaspoon lemon zest
3 tablespoons lemon juice
3 tablespoons vegetable oil
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
For the salad: Place the bacon on the prepared baking sheet, transfer to the oven and cook for 15 to 20 minutes, flipping the bacon halfway through.
Meanwhile, make the dressing. Add the mayonnaise, lemon zest, lemon juice, oil, salt, and pepper to a mason jar, cover and shake to emulsify. Set aside.
Remove the bacon to a paper towel-lined plate to cool. Add the bread to the pan with the bacon fat and toss to combine. Transfer the pan back to the oven and cook until lightly golden and crisp, 10 to 15 minutes. When the bacon is cool enough to handle, chop it into large bite-sized pieces and set aside.
To assemble the salad, add the tomatoes to the base of a bowl or travel container. Add the iceberg and arugula on top. Sprinkle with the chives and dill. Top the salad with the bacon and ciabatta croutons. When ready to serve, drizzle on three-quarters of the dressing and toss to combine. Serve with extra dressing on the side.