BLT Salad with Roasted Balsamic Tomatoes
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The Salad That Wasn’t Supposed to Steal the Show
But between the crispy bacon, roasted tomatoes, and creamy basil dressing… it totally did.
BLT Salad with Roasted Balsamic Tomatoes
Yield: 6 to 8 servings
8 ounces bacon, diced
1 baguette, cut into 1-inch cubes
4 tablespoons favorited flavored extra-virgin olive oil, divided
½ cup mayonnaise
2 tablespoons fresh lemon juice
¼ cup sliced fresh basil
Kosher salt and freshly ground pepper, to taste
4 garlic cloves, minced, divided
3 romaine hearts, sliced
¼ cup sliced green onions
8 ounces cherry tomatoes, halved
1 tablespoon balsamic vinegar
Preheat the oven to 350-degrees F. Whisk together 2 tablespoons of olive oil, balsamic vinegar, and two garlic cloves in a large bowl. Add cherry tomatoes and salt and pepper, toss to coat. Spread in an even layer on a rimmed baking sheet . Roast in the preheated oven until tender and lightly caramelized, about 20 to 25 minutes. Can be made the day before.
Meanwhile, in a large skillet, cook bacon over medium heat until crispy. Using a slotted spoon, remove to a paper towel lined tray or plate. Reserve 4 tablespoons of the bacon drippings. Set bacon and drippings aside. In a large bowl, add 2 tablespoons of bacon drippings and remaining 2 tablespoons of oil. Add bread cubes and bake on a rimmed baking sheet until golden brown, about 15 to 20 minutes. Set aside.
For the dressing, add the remaining garlic cloves to lemon juice for 10 minutes. In a small bowl, whisk the mayonnaise, basil, lemon/garlic and the remaining 2 tablespoons of reserved drippings. Add pepper and taste. Add salt if needed. In a large salad bowl, combine the romaine, onions, roasted tomatoes, and bacon. Drizzle with dressing and toss to coat. Top salad with croutons and enjoy immediately.
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