This salad is so very tasty and nostalgic and a terrific way to use up some of those summer tomatoes. And, oh those croutons, pure deliciousness. It’s not healthy, let’s not even pretend that, but boy, is it worth the indulgence every so often–
Adapted from an old Rachel Ray recipe.
- 1 lb. loaf sturdy peasant bread cubed
- 8 slices bacon chopped
- 2 cloves garlic minced
- 1 tbsp. Dijon mustard
- 1/2 cup white wine vinegar
- 1/2 cup olive oil minced
- 2 cups cherry or grape tomatoes
- 1 head romaine lettuce coarsely chopped
- 4 cups mixed greens
- salt and pepper to taste
- 1/2 cup chives minced
- Preheat oven to 350.
- Cook bacon, reserving fat. Toss bread cubes in fat. Arrange bread on baking sheet and toast in oven a few minutes, until golden and crunchy.
- In small bowl, combine vinegar, garlic, mustard and salt and pepper to taste. Slowly pour in olive oil, whisking constantly, until thickened.
- In large bowl, combine tomatoes, lettuce, chives, bacon and croutons. ( If making ahead, add croutons just before serving) Toss with the dressing.