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BLT Salad

4.4

(13)

This image may contain Food Dish Meal Salad Plant Platter and Seasoning
Photo by Chelsie Craig, food styling by Anna Billingskog

Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

8

slices bacon

1

4-ounce piece rustic country-style bread

⅓

cup mayonnaise

2

tablespoons fresh lemon juice

Kosher salt, freshly ground pepper

⅓

cup olive oil

Pinch of sugar

¼

bunch or a very small handful of chives

2

romaine hearts

1

pound ripe juicy tomatoes, cut into bite-size wedges or slices

1

large avocado, sliced

Preparation

  1. Step 1

    Preheat oven to 350°. Arrange 8 bacon slices side by side on a small rimmed baking sheet, overlapping slightly if necessary.

    Step 2

    Bake bacon, removing sheet from oven and turning slices with tongs halfway through, until slices are deep reddish brown with crispy edges, 25–35 minutes. Increase oven temperature to 425°.

    Step 3

    While bacon is cooking, cut crusts off bread; discard. Tear bread into 1" pieces. Don’t worry if the pieces end up in different shapes and sizes. Irregular is good! You should have about 2 lightly packed cups.

    → About that whole bacon-in-the-oven thing...

    Step 4

    Transfer bacon to a paper towel–lined plate and blot with more paper towels to absorb excess fat. The bacon will crisp as it cools. Reserve baking sheet with bacon fat.

    Step 5

    Scatter bread on reserved baking sheet and toss with tongs until bread is evenly coated in fat.

    Step 6

    Bake bread, tossing once halfway through, until pieces are golden all over and crisp, 10–15 minutes. Let cool.

    Step 7

    Meanwhile, whisk ⅓ cup mayonnaise and 2 Tbsp. lemon juice in a medium bowl. Season with salt and lots of pepper, then slowly stream in ⅓ cup oil, whisking until dressing is thick and emulsified. Whisk in a pinch of sugar; set aside.

    Step 8

    Thinly slice enough chives to measure 2 Tbsp. and whisk into bowl with dressing.

    Step 9

    Slice remaining chives into 1" pieces; set aside.

    Step 10

    Halve 2 romaine hearts lengthwise, trim off root ends, then cut each half in half again crosswise. Arrange lettuce pieces on a large platter or divide among individual plates. Season with salt and pepper and drizzle about a third of the dressing over top.

    Step 11

    Arrange tomatoes, avocado, and croutons over and around lettuce pieces.

    Step 12

    Break up cooled bacon with your hands into rough 1" pieces and scatter over salad. Drizzle with remaining dressing.

    Step 13

    Sprinkle with reserved chives and serve.

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Reviews (13)

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  • Loved this! I used a French loaf with the crusts, tossed in olive oil, drained bacon fat and baked the croutons. Also added a grated clove of garlic and honey to dressing. Divine!

    • Evy Paton

    • Saint Louis

    • 9/13/2023

  • It was a big hit in my household. The recipe is too big for just the two of us, but we put a respectable dent in it. I think I would also cut the lettuce into bite sized pieces.

    • JoAnn H

    • arcata, ca

    • 5/12/2022

  • This salad was a big hit. Chopped the, lettuce to bite size, and cut a half loaf of Italian bread into bite size squares. Everything else I stuck to your recipe. Delish!

    • Charleen

    • Nj

    • 8/18/2021

  • Wonderful and full flavor. Really mimicks a BLT. We made our bacon and subsequently croutons on the stove which was easier. Also definitely just chop everything up and combine. The large leaves of romaine are a pain to eat.

    • Anonymous

    • 6/9/2021

  • This dressing for a amazing!!! Didn't make the croutons as we are watching carbs. Thank you for this delicious dressing recipe. I know I will be making it for years to come!

    • Momi

    • Amelia Island FL

    • 3/23/2021

  • Great salad, only issue was with plating/serving/eating. The bulky pieces of romaine and tomato made it difficult to serve the salad once plated as shown in the image, and they subsequently made it difficult to eat as the big pieces of romaine aren't really bite size. I think I made the croutons too big as well which didn't help. If I make this again I'd make sure to cut the lettuce and tomato into more manageable pieces, and toss everything together in a big salad bowl.

    • Anonymous

    • Groningen, NL

    • 4/23/2019

  • Crazy delish. Love the way the croutons are made, using the leftover bacon fat. Genius and tasty.

    • trebhan1645

    • Michigan

    • 4/8/2019