Recipe courtesy of Gourmet Magazine

B.L.T. Salad

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  • Yield: 2 servings
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6 bacon slices (about 1/4 pound)

1/4 loaf Italian bread

1/4 teaspoon minced garlic

1 tablespoon fresh lemon juice

1/4 cup mayonnaise

1 tablespoon water

1 small red onion

1/2 pound cherry tomatoes (about 3/4 pint)

1 head Boston lettuce


  1. 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.
  2. 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.
  3. In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.
  4. Divide salad between 2 plates and top with remaining croutons and bacon.