BLT Salad with Homemade Croûtons

Stacey Mincoff

This BLT Salad is fast, easy, healthy and one of many ways to use up those summer tomatoes. The warm croûtons just take it to a whole other level.

Total Time 20

Servings People

2 Cups Romain Lettuce or greens of your choice
2 Thick Slices of Roasted Garlic Bread or other dense rustic bread
4 Slices Cooked Bacon chopped
1 Large Tomato or 2 handfuls of cherry tomatoes, or 2 large Roma tomatoes
1/2 Cup Onion red, yellow or white
2-3 Tablespoons Extra Virgin Olive Oil
2 Eggs optional
Salad dressing of choice or none at all. I don’t use any unless you consider the egg yolk dressing

Start by making the croûtons. Preheat oven to 425°F. I prefer a toaster oven because it heats up quick and takes less energy. Cut the bread slices into cubes and put them into a large bowl. Drizzle them with a light coating of olive oil and season with salt and pepper. Toss them a bit to coat each piece with the olive oil. Pour croûtons on a baking sheet and bake for 6-8 minutes. Check to see if the outside is starting to get crisp. You want them slightly crispy on the outside and still soft on the inside.
Meanwhile, cut your lettuce, onions tomatoes and bacon*. Heat up the bacon in a skillet or about 12 seconds in a microwave if using precooked bacon. Remove the bacon from skillet and add a little Olive oil to the pan. Fry the egg on medium to medium high until the whites are cooked and the yolk is still runny. I feel like the juice from the tomatoes and runny yolk from the egg is all the dressing I need, so you’ll save some calories there and get some extra protein. Your egg and croûtons will probably take about the same time.

I always precook all my bacon (several pounds at a time and store in the freezer for convenience)

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