BLT Salad with Buttermilk Dressing

• 8 slices bacon (8 ounces)
• 1/2 baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)
• 2 tablespoons olive oil
• Coarse salt and freshly ground pepper
• 1/3 cup buttermilk
• 3 tablespoons mayonnaise
• 2 tablespoons apple-cider vinegar
• 1 scallion, trimmed and thinly sliced
• 1 pound romaine hearts, coarsely chopped
• 1 pint cherry tomatoes, halved

1. Preheat oven to 375F.
2. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper.
3. Bake until browned and crisp, about 15 minutes.
4. Transfer to a paper towellined plate to drain.
5. Cool, then crumble into large pieces.
6. Meanwhile, make croutons: Toss baguette cubes with oil, and season with salt and pepper.
7. Spread in a single layer on a large rimmed baking sheet (or divide among two smaller ones).
8. Bake until golden brown, rotating sheets and tossing croutons halfway through, 15 to 20 minutes.
9. Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallions; season with salt and pepper.
10. Add romaine, tomatoes, and croutons; toss to coat with dressing.
11. Sprinkle with bacon.
12. Serve immediately.
13. Adding buttermilk is a good way to thicken dressings without a lot of oil.
14. If you dont have buttermilk on hand, make your own: Mix one-third cup milk with one teaspoon freshly squeezed lemon juice or white vinegar, and let sit for 15 minutes before using.

bacon, baguette, olive oil, salt, buttermilk, mayonnaise, applecider vinegar, scallion, hearts, cherry tomatoes

Taken from www.epicurious.com/recipes/food/views/blt-salad-with-buttermilk-dressing-387908 (may not work)