BLT Salad

BLT Salad

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: Serves 8 as a side dish

A combination of fresh lettuce, tomatoes and basil are tossed with croutons toasted in bacon drippings and drizzled with a bright-tasting vinaigrette.


  • 1 French baguette
  • 6 ounces bacon (about 9 slices)
  • 6 cups lettuce
  • 2 pints cherry tomatoes, halved
  • 1/4 cup loosely packed fresh basil, sliced into ribbons
  • 2 tablespoons bacon drippings
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons brown sugar
  • 1 teaspoon freshly ground pepper
  • salt to taste


  1. Cut the baguette into 1/2-inch pieces to form croutons and then set aside.
  2. Cook the bacon in a large skillet over medium-high heat until crispy, and then remove and place on a paper towel-lined plate to drain. Crumble once cool enough to handle.
  3. Remove and reserve 2 tablespoons of the bacon drippings and then place the croutons into the pan with the bacon fat; toss to coat and cook for 4 minutes until toasted and golden in color. Set the pan aside.
  4. Place the reserved bacon fat into a bowl with the olive oil, cider vinegar, Dijon mustard, brown sugar, pepper and a pinch of salt. Whisk the mixture vigorously to blend.
  5. Put the croutons, lettuce, tomatoes, basil and crumbled bacon into a large salad bowl. Add the dressing and toss well to combine. Serve immediately.

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