A BLT is a classic sandwich, and one of my personal favorite. The BLT stands for bacon, lettuce, and tomato, and it’s a great combination of flavors. As a sandwich, it’s light but still filling, and very tasty.
We’ve turned the sandwich into a salad with all the same ingredients: shredded lettuce, chopped tomatoes, crumbled bacon, and homemade garlic croutons! It’s incredibly easy to toss together, and it will satisfy your whole family. Let’s talk about a few details.
While you can easily find croutons at your grocery store, it’s fun to make your own, and it’s very little work. Take a loaf of bread (we used a great loaf of bakery sourdough) and cut it into slices. Then cut those slices into cubes. Don’t leave them too big, or you won’t be able to fit them in your mouth! They will crisp as they bake, but they won’t get smaller.
Arrange your cubes on a baking sheet and paint them with some melted Garlic Butter. This adds delicious flavor while helping them get crunchy in the oven. Let them cool completely before adding them to the rest of the salad.
The great thing about this BLT Salad is that it can be served with many different dressings. All the staples would be good: Ranch, Thousand Island, Italian, French. But a balsamic or citrus vinaigrette would also be delicious. Feel free to experiment!
My last tip: Don’t dress the salad all at once. or it the dressing will make any leftovers soggy. Dress as you go!
BLT Salad with Homemade Garlic CroutonsCourse: Salads
12 slices sourdough, cubed
1 pound bacon, cooked and crumbled
1 head romaine lettuce, chopped
2 large tomatoes, chopped
- Preheat oven to 300° F.
- Arrange cubes of sourdough on a baking sheet in one layer. Brush generously with melted Garlic Butter. Bake at 300° F for 8-10 minutes, or until bread becomes toasted.
- Allow to cool completely.
- Assemble salad by combining lettuce, tomato, bacon crumbles, and garlic croutons.
- Serve with dressing of your choice.
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