BLT Salad with Avocado Dressing & Rosemary Croutons

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by Chef Chuck Wiley

azfamily.com

Posted on August 1, 2012 at 2:34 PM

Updated Friday, Aug 3 at 11:53 AM

Yield:  4-6 Servings

6 oz  Good crusty bread cut in 3/4” cubes
1 Tbsp   Olive oil
1 tsp  Rosemary, chopped
½ lb  Crisp romaine lettuce cut in bite size pieces
1 recipe Avocado Dressing (recipe follows)
As needed  Kosher salt
1-1/4 lb Ripe tomatoes; (about 3 med-large), cut in wedges
4 slices Bacon, cooked and finely diced
1 Tbsp  Parsley, chopped

1. Pre-heat oven to 425 degrees. Place the bread cubes in a mixing bowl and drizzle with the olive oil; sprinkle with the rosemary and toss well. Spread out on a baking sheet and bake about 12 minutes until the croutons are a beautiful golden brown.

2. Combine the romaine and rosemary croutons in a large mixing bowl and toss with the Avocado Dressing and a few grains of salt. Add the tomatoes and toss carefully to coat; transfer to a serving bowl. Sprinkle with the bacon and parsley.

* Can be topped with cooked, sliced chicken breast for a dinner entrée salad

Avocado Dressing

Yield: Approx. 1 cup

1 each Avocado
1 each Shallot
½ cup Milk
1 Tbsp White wine vinegar
2-3 drops Tabasco or sriracha sauce
1 Tbsp Parsley, chopped
To taste Kosher salt

1. Combine the avocado, shallot, milk, vinegar and hot sauce in a blender; puree until smooth. Transfer to a mixing bowl and fold in the parsley. Season with salt to taste. Add more hot sauce to taste.


 

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