Salad: B.L.T. Salad with Basil Mayo Dressing
red wine vinegar
finely chopped fresh basil
French bread, cut into 1/2 inch pieces
ground black pepper
romaine lettuce - rinsed, dried, and torn into bite-size pieces
cherry tomatoes, quartered
- 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.
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