When is a salad like a sandwich? When it's this deconstructed BLT Salad recipe—a bowl of homemade crunchy croutons, tomatoes, lettuce, and avocado, tossed in a creamy basil dressing.
8 slices French baguette, cut into 1/2-inch cubes
1 tbsp olive oil
1/4 cup freshly grated Parmesan cheese
1 tsp kosher salt
Creamy Basil Dressing
3/4 cup mayonnaise
1/4 cup finely chopped fresh basil
3 tbsp white wine vinegar
10 cups romaine lettuce torn into bite-size pieces
3 cups cherry tomatoes, halved
8 slices bacon, cooked crisp and crumbled
1 avocado, peeled and diced
For the croutons, preheat oven to 350°F. Coat a baking sheet with non-stick cooking spray. In a large bowl, toss bread cubes with olive oil. Add Parmesan and salt, tossing well. Spread pieces on baking sheet and bake 15 minutes, stirring frequently.
For the dressing, in a small bowl, whisk mayonnaise, basil, and vinegar.
In a large bowl, combine lettuce, tomatoes, bacon, avocado, and croutons. Add dressing and toss to coat.