BLT SALAD WITH BUTTERMILK DRESSING

BLT Salad with Buttermilk Dressing image

Yield serves 4 as a main course

Number Of Ingredients 10

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8 slices bacon (8 ounces)
1/2 baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1/3 cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple-cider vinegar
1 scallion, trimmed and thinly sliced
1 pound romaine hearts, coarsely chopped
1 pint cherry tomatoes, halved

Steps:

Preheat oven to 375°F. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Cool, then crumble into large pieces.
Meanwhile, make croutons: Toss baguette cubes with oil, and season with salt and pepper. Spread in a single layer on a large rimmed baking sheet (or divide among two smaller ones). Bake until golden brown, rotating sheets and tossing croutons halfway through, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallions; season with salt and pepper. Add romaine, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon. Serve immediately.
Adding buttermilk is a good way to thicken dressings without a lot of oil. If you don't have buttermilk on hand, make your own: Mix one-third cup milk with one teaspoon freshly squeezed lemon juice or white vinegar, and let sit for 15 minutes before using.