BLT Salad with Creamy Sweet Onion Dressing

This salad has all the elements of a traditional BLT sandwich, along with some elevated flavors like a creamy dressing made with sweet onion and toasty garlic croutons. It makes a nice side dish to serve with grilled steak or barbecue chicken.

BLT Salad with Creamy Sweet Onion Dressing

BLT Salad with Creamy Sweet Onion Dressing

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A delicious salad made with the ingredients of a classic BLT sandwich, including toasty croutons, and topped with a creamy, sweet onion dressing.
Yield: 4 first course servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
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Ingredients

  • 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1 medium head romaine lettuce, about 8 cups torn
  • 1 pint grape tomatoes, halved lengthwise
  • 1 medium cucumber, peeled, seeded and cubed

For the croutons:

  • 1-1/2 cups diced Italian bread, cut into 1/2-inch cubes
  • 2 tablespoons butter
  • 3 cloves garlic, peeled and smashed
  • Pinch of salt

For the dressing:

  • 2 to 4 tablespoons chopped sweet onion, see notes
  • 1 clove garlic, roughly chopped
  • 2 tablespoons mayonnaise
  • 3 tablespoons vegetable oil
  • 2 tablespoons cream, or half-and-half
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Instructions

  • Fry the bacon in a large skillet until crisp. Transfer to a paper towel-lined plate and drain all but 1 tablespoon of the bacon fat from the pan.
  • Preheat the oven to 325°F. Add the butter to the bacon fat and heat over medium heat. Add the smashed garlic and cook, stirring occasionally, until the garlic becomes fragrant, about 3 to 4 minutes.
  • Remove the garlic from the pan, raise the heat to medium-high and add the bread cubes. Sprinkle with salt and toss to coat. Continue cooking for 1 to 2 minutes, just until the bread has absorbed all of the butter mixture.
  • Transfer the croutons to a baking sheet and bake until crisp and lightly golden, about 4 to 6 minutes. Remove from the oven and set aside to cool.
  • To make the dressing, place the chopped onion, garlic, mayonnaise, vegetable oil, cream, vinegar and water in the work bowl of a food processor or blender. Process until smooth and creamy. Season to taste with salt and pepper and transfer to a serving bowl (makes about 3/4 cup).
  • Toss the lettuce, tomatoes, cucumber, bacon, and croutons together in a salad bowl. Serve family-style and pass the dressing at the table.

Tips for Making This Recipe

If your onion is hot or has a bite, use the smaller quantity of 2 tablespoons (or even less) and add a little extra mayonnaise. If you have an exceptionally sweet onion, go with the full 4 tablespoons.
Author: Lynne Webb
Course: Salads
Cuisine: American
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