Ingredients
12 ounces center cut bacon, cut into small pieces
4 cups French bread, in 1-inch cubes
1 teaspoon dried thyme
4 cups baby arugula
4 cups baby romaine lettuce
4-6 cups tomatoes, cubed
2 tablespoons fresh chives, chopped
1⁄2 cup ranch dressing
Instructions
1. Preheat the oven to 350°F.
2. Cook the bacon in a nonstick skillet over medium-low heat until golden brown. Drain on paper towel. Reserve 2 tablespoons of the bacon fat.
3. Toss bread cubes with bacon fat, thyme, salt, and pepper. Spread in a single layer on a rimmed baking sheet and bake until golden, 12-15 minutes, shaking the pan once.
4. Place bacon, croutons, and all remaining ingredients in a large bowl. Mix well and serve.
[No photo!]
Comments
I found this recipe on Epicurious.com when I was looking for ways to use up the arugula I got this week in my CSA box. It’s not that different from the BLT salad I posted previously and it’s still delicious. The croutons tossed in the bacon fat were a great component.
Sadly, I have no photo because I managed to cut my finger while cutting the bread. Wound care trumped photography!
Internet - Epicurious