Target: 6 × 4 inches · landscape

BLT Chopped Salad

56 min · 4 side servings

Ingredients

□ 6 oz crisp romaine hearts, chopped into bite-size pieces

□ 8 oz thick-cut bacon

□ 3 cups torn day-old sourdough bread

□ 3 tbsp extra-virgin olive oil, divided

□ 1/2 tsp kosher salt, divided

□ 1/2 small red onion, thinly sliced

□ 2 tbsp red wine vinegar, divided

□ 1/2 cup mayonnaise

□ 1/3 cup buttermilk

□ 2 tbsp chopped chives

□ 1 tbsp chopped dill

□ 2 ripe tomatoes

□ 1 avocado

□ 1 tbsp lemon juice

1. Quick-pickle the onion. Heat oven to 400 F.

2. Bake bacon 16 minutes until crisp. Season bread with bacon fat and oil; bake 10 minutes, turning once.

3. Whisk creamy buttermilk-herb dressing. Chop lettuce, tomatoes, bacon, and avocado into similar bite-size pieces.

4. Toss with onion, croutons, and dressing. Top with remaining croutons and serve immediately.

Cook’s note: Keep components bite-size and reserve croutons for the top so each forkful stays crunchy.