BLT Salad with Buttermilk Dressing

I will never understand why anyone would want to buy store-bought salad dressing when they are so easy to make, taste far nicer and are not pumped full of preservatives if you make them yourself. I like to make mine in a jam jar so that I can store any left overs easily in the fridge. It will sit quite happily for up to a week, so I often make up double batches to save myself time after a busy day fishing. Try this tasty BLT Salad with Buttermilk Dressing.

Ingredients

4 slices good-quality bacon
½ baguette, sliced into ¾-inch cubes (or your favorite bread)
2 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper

for the buttermilk dressing
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoons fresh dill, minced
1 tablespoon white vinegar
1 garlic clove, minced
⅓ cup low-fat buttermilk
sea salt
freshly ground black pepper

1 large head Romaine lettuce, washed, dried and torn into pieces
1 cup cherry tomatoes, halved
½ cup Parmesan cheese, grated

Directions

Preheat your oven to 375 degrees.

Cook the bacon on a rack-lined baking sheet until crisp, about 15 minutes. Drain on a paper-towel lined plate. Cool, then crumble into large pieces.

Toss bread with oil and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 minutes.

Make the buttermilk dressing and assemble the salad: In a large bowl whisk together sour cream, mayonnaise, dill, vinegar and garlic. Whisk in buttermilk and season with salt and pepper. Add lettuce, tomatoes and croutons; toss to coat with dressing. Sprinkle with croutons, bacon and Parmesan cheese.

Serves 4

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