Start to finish: 45 minutes
Servings: 4
For the dressing:
1/4 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon finely minced garlic
3 tablespoons finely chopped scallion (white and green parts)
2 tablespoons finely chopped fresh tarragon
2 teaspoons fresh lemon juice
Kosher salt and black pepper
For the salad:
2 cups halved cherry tomatoes
1/2 teaspoon kosher salt
6 slices bacon
3 slices rustic bread, crusts removed
Extra-virgin olive oil for brushing the lettuce and the bread
2 hearts romaine, halved lengthwise, leaving the cores intact
Preheat the grill to medium.
Make the dressing: In a medium bowl combine all the ingredients and whisk well. Add salt and pepper to taste and set aside.
Make the salad: In a colander toss the tomatoes with the salt and let drain while you prepare the rest of the salad.
Heat a large skillet over medium heat, add the bacon and cook until crisp on both sides, about 5 minutes total. Transfer to paper towels to drain and crumble when cool.
Brush the bread on both sides with some oil and grill the bread until toasted on both sides, about 1 to 2 minutes a side. Transfer to a rack, let cool and cut into squares.
Brush the cut sides of the romaine with oil and add the romaine to the grill, cut side down. Grill just until the romaine is lightly charred on the cut side, about 2 minutes.
Transfer the romaine halves to each of four plates, cut side up. Top each portion with one-fourth of the tomatoes, croutons and bacon; drizzle some of the dressing over each portion.
BLT Salad:
Nutrition information per serving: 168 calories; 68 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 34 mg cholesterol; 546 mg sodium; 19 g carbohydrate; 2 g fiber; 2 g sugar; 5 g protein.
Buttermilk Dressing:
Nutrition information per serving: 79 calories; 69 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 6 mg cholesterol; 160 mg sodium; 1 g carbohydrate; 0 g fiber; 1 g sugar; 1 g protein.
Sara Moulton, Associated Press
