My friend, Pooh, told me about this salad that she and her daughter tried making for dinner one night. It was from a Williams Sonoma cookbook and it sounded really good so I decided that I would try it, too. The salad ingredients were delicious, but I didn’t care too much for the dressing so I altered it to come up with a creamy dressing that was more to my liking. The family liked it better with my dressing, too.
- 1 head romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
- 8 slices bacon, cut into 1-inch pieces
- 2 cups croutons, homemade or store bought
- ½ cup mayonnaise
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. grated parmesan cheese
- 1 large garlic clove, minced
- 1 tsp. sugar
- ¼ tsp. salt
- ¼ tsp. pepper
- Preheat oven to 400°F.
- Spread out the bacon pieces on a rimmed baking sheet.
- Bake the bacon pieces until crisp, about 12-15 minutes.
- When the bacon pieces are ready, remove them from the oven and transfer to paper towels to drain and cool.
- Make the dressing by combining mayonnaise, lemon juice, parmesan cheese, garlic, sugar, salt, and pepper in a bowl, and blending until well-combined.
- Place the lettuce, tomatoes, bacon, and croutons into a large salad bowl.
- Drizzle with dressing and toss to mix well.
- Serve immediately.
VARIATION: You could make a BLTA salad, as pictured below, by adding one avocado to the recipe. Cut the avocado into cubes, squeeze a little lemon juice over the cubes to keep them from darkening, and then toss the avocado into your salad. Yum!
[Adapted from Williams-Sonoma Cooking Together, by Erin & Tatum Quon (Oxmoor House, 2009)]