BLT Salad with Buttermilk-Parmesan Dressing and Buttery Croutons

Turn a deconstructed BLT into a salad! Tip: bake the croutons and bacon together on the same baking sheet.



2 1/2 cups cubed white bread
3 tablespoons butter, melted
1 teaspoon ground rock salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
2 Cloves Cold Smoked Garlic – crushed
1/4 cup cider vinegar
1/2 cup buttermilk
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 teaspoon ground rock salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
12 ounces romaine lettuce hearts, chopped
1 1/2 pounds assorted fresh tomatoes, sliced
6 slices cooked bacon, chopped
Flat-leaf parsley and torn basil leaves to garnish

1. Preheat oven to 375°.

2. Prepare Croutons: Toss together bread, melted butter, crushed Cold Smoked Garlic, salt, and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes. Remove from oven, and set aside.

3. Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.

4. Make Salad: Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing. Add croutons, parsley, and basil. Serve immediately with remaining dressing on the side.


Based on a recipe by  Erin Merhar and Dawn Perry – Southern Living


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