Bacon, lettuce and tomato is the perfect summer salad. This was a really easy recipe and all of my guests asked for it before they left. It’s the perfect compliment to grilled meat.
Bacon, Lettuce and Tomato Salad
4 thick slices crusty sourdough bread
4 tablespoons butter (1/2 stick)
1 ounce finely shredded cheese (use parmesan or cheddar-jack mix – depending on what you are making)
3 Tbsp Red Wine Vinegar
6 Tbsp Olive Oil
1 Tbsp coarsely chopped fresh flat-leaf parsley
Salt and Pepper
8 slices bacon
8 cups baby spinach and red lettuce mix
12 cherry tomatoes, halved
Preheat oven to 400 degrees.
Using a serrated knife, remove the crusts from the sourdough bread. The tear into 1” pieces. Place on baking sheet and toast in the oven for 8 minutes. Remove from oven but leave the oven on. Melt butter and drizzle over croutons. Toss. Arrange croutons in a single layer on the baking sheet. Sprinkle with cheese and return to oven. Bake 5 minutes. Remove and set aside.
Place vinegar in a bowl. Slowly add oil. Whisk in the parsley, and season the vinaigrette with salt and pepper.
Preheat a large frying pan over medium heat. Add bacon and cook. Transfer to paper towel to drain.
In a large bowl, toss the lettuce with vinaigrette to coat. Divide the salad among 4 plates. Add bacon. Garnish with cherry tomatoes and croutons and serve.
Bon Appetit!