Bacon–it’s not just for breakfast! While we serve breakfast to our guests at the Bottger Mansion of Old Town, we also eat two other meals every day. This is one of my new favorites, especially in the warmer months when a main-dish salad tastes really good at the end of the day.
Bacon, Lettuce and Tomato Salad
adapted from Cooks Illustrated
3 c. bread cubes (crouton-size)
1/4 tsp. salt
1/8 tsp. pepper
12 slices bacon, chopped
1/3 c. mayonnaise
3 T. red wine vinegar
4 c. cherry tomatoes, halved
10-ounce bag salad greens
1 avocado, chopped
Salt and pepper
Adjust oven rack to middle position and heat oven to 400 degrees. In a large bowl, mix bread cubes, salt and pepper, spraying with cooking spray and tossing until lightly coated. Bake until golden brown, 8 to 10 minutes. Let cool.
Cook bacon in large skillet over medium heat until crisp, about 8 minutes. (Tip: draining the bacon fat as it cooks will allow the bacon to get crisp easier.) Transfer to paper towel-lined plate. Discard drippings.
Whisk mayonnaise and vinegar in large bowl. Add bacon, tomatoes, salad greens, avocado and croutons and toss to combine. Season with additional salt and pepper as desired. Serve.
(Tip: if you won’t use all the salad at one time, keep half of the components aside and separate. Otherwise, the croutons will get soggy if you mix it all together and have it leftover later.)
I’m having fun–come on along!