Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Cook Along
Save Recipe Print
Yield:
2 servings

Ingredients

Directions

In a skillet cook bacon over moderate heat, stirring occasionally, until crisp. Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble. Cut bread into enough 3 /4 - inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and saute bread cubes with salt to taste, stirring, until; golden brown. Transfer croutons to paper towels to drain and cool.

In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste. Slice onion and halve tomatoes. Tear lettuce into bitesize pieces.

In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.

Divide salad between 2 plates and top with remaining croutons and bacon.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

BLT Pasta Salad

Recipe courtesy of Food Network Kitchen

BLT Salad

BLT Salad

Recipe courtesy of Rachael Ray

BLT Sandwich Salad

Recipe courtesy of Sunny Anderson

BLT Steak Salad

BLT Salad Bites

Recipe courtesy of Tia Mowry

BLT Bread Salad

Recipe courtesy of Food Network Kitchen

Italian Blt Chicken Salad

Recipe courtesy of Food Network Kitchen

Warm Scallop BLT Salad

Recipe courtesy of Jordy Rosenhek

Browse Reviews By Keyword

          Latest Stories