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BLT Salad With Basil Mayo Dressing
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- #30013
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 pound bacon
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup finely chopped fresh basil
4 slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce, rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered
directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
In a large bowl, mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
added by
marijawhite
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 30, 2017
I decided to make this "wedge salad" style, with whole heads of romaine lettuce. I carefully tucked the bacon inside the leaves so that it was not really noticeable, and tucked a few of the little tomatoes inside and around the lettuce. Then I drizzled on the dressing and added the croutons. It worked out well! I wasn't excited about the dressing. Two Tbs. of red wine vinegar made it way too tangy for my taste. Next time, I think I'll forego the vinegar and just rely on the bacon drippings and maybe a more savory sauce to thin the dressing to drizzling consistency.