Butter Lettuce Salad with Bacon, Sugar Bomb Tomatoes and Rustic Croutons
Servings: 8 | Time: 27 minutes
- Preheat oven to 350°F.
- Place bread in bowl; drizzle with oil; toss to combine. Season with salt. Spread bread pieces in single layer in shallow baking pan. Bake 12 minutes or until pieces are crisp and golden, stirring once.
- In large skillet cook bacon 15 minutes over medium-low heat or until bacon is crisp. Drain on paper towels; set aside.
- For dressing, in blender combine Parmesan, egg yolks, vinegar, and black pepper. Cover and blend to combine. With blender running, slowly add oil in thin. steady stream. Thin dressing to desired consistency by adding 2 to 3 tablespoons water. Season with salt to taste. Use immediately or cover and chill up to 3 days.
- In large bowl combine lettuce, tomatoes bacon and croutons. Drizzle dressing over salad; gently toss to combine.
1 8-ounce loaf ciabatta, torn into 1-inch pieces
1/4 cup olive oil
6 thick cut slices bacon, cut into 3/4-wide pieces
1/2 cup grated Parmesan cheese
2 pasteurized egg yolks
2 tablespoons white vinegar
1 teaspoon black pepper
3/4 cup olive oil
2 to 3 tablespoons water, as needed
6 cups butter lettuce leaves, torn
1 cup sugar bomb tomatoes, halved, if desired