Yummy, fresh and quick to make – perfect for a summer evening.
BLT SALAD WITH BUTTERMILK PARMESAN DRESSING AND BUTTERY CROUTONS
2 1/2 cups cubed white bread
3 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon shallot, finely chopped
1/4 cup cider vinegar
1/2 cup buttermilk
3/4 cup mayonnaise
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
chopped romaine lettuce
grape tomatoes, halved
6 slices cooked bacon, chopped
parsley leaves to garnish
Heat oven to 375F.
Prepare croutons: Toss together bread, melted butter, salt and pepper in a medium mixing bowl. Place on a baking sheet and bake for 7 to 8 minutes. Remove from oven and set aside.
Prepare dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk, mayonnaise, parmesan cheese, salt, pepper and sugar.
Make salad: Arrange lettuce on a serving platter. Top with tomatoes and chopped bacon, and drizzle with dressing. Add croutons and parsley. Serve with remaining dressing on the side.
Enjoy!
Recipe adapted from Southern Living
