Cook Mode
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Ingredients
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2 1/2 cups cubed white bread
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3 tablespoons butter, melted
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1 tablespoon minced shallot
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1/4 cup cider vinegar
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1/2 cup buttermilk
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3/4 cup mayonnaise
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1/2 cup grated Parmesan cheese
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1/8 teaspoon sugar
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12 ounces romaine lettuce hearts, chopped
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1 1/2 pounds assorted fresh tomatoes, sliced
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6 slices cooked bacon, chopped
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Flat-leaf parsley and torn basil leaves to garnish
Directions
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Preheat oven to 375°.
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Prepare Croutons: Toss together bread, melted butter, 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.
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Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.
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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.