BLT Salad with Buttermilk Dressing

Name: BLT Salad with Buttermilk Dressing
Yield: serves 4 as a main course
Ingredients: 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

December 22, 2011

A favorite sandwich is updated as a main-course salad, with a tangy buttermilk dressing standing in for the mayonnaise spread.

Recipe information

Yield
serves 4 as a main course

Ingredients

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

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Making Buttermilk
Step 4
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.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsSalad Bacon Cured Meat Meat Cherry Tomato Tomato Vegetable Romaine Lettuce Leafy Greens Buttermilk Dairy Main Dinner Nut Free Weeknight Meals Broil Fourth of July Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Making Buttermilk

Step 4

Recipe notes