8 slices bacon
1/2 baguette, sliced into 1/4 in. cubes (about 4 cups)
2 Tbs. olive oil
Salt and Pepper
1/3 C buttermilk
3 Tbs. mayonnaise
2 Tbs. apple-cider vinegar
1 scallion, trimmed and thinly sliced
1 pound romaine hearts, coarsely chopped
1 pint cherry tomatoes, halved
Preheat oven to 375. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper towel lined plate to drain. Cool, then crumble into large pieces.
Meanwhile, make croutons: toss baguette cubes with oil, and season with salt and pepper. Spread in a single layer on a large rimmed baking sheet. Bake until golden brown, tossing croutons halfway through, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together the buttermilk, mayonnaise, vinegar and scallions; season with salt and pepper. Add romaine, tomatoes and croutons; toss to coat with dressing. Sprinkle with bacon. Serve immediately.
Serves 4 as main course
Prep time: 20 min. Total time: 55 min.
From Martha Stewart's Everyday Food Cookbook
*Real bacon is really evil, so I subbed soy bacon. I also used fat free mayonnaise and I saved a bunch of time by broiling the bread cubes.
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