BLT Bean Salad
INGREDIENTS
- 2 slices whole-wheat sandwich bread, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 4 slices thick-cut bacon (about 4 ounces), sliced into 1/4-inch-thick pieces
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh dill
- 3 tablespoons mayonnaise
- 3 tablespoons plain yogurt
- 1 1/2 tablespoons fresh lemon juice
- One 15-ounce can Great Northern or cannellini beans, drained and rinsed
- 1 heart of romaine, cut into bite-size pieces
- 1 cup cherry tomatoes, halved
- Kosher salt and freshly ground black pepper
DIRECTIONS
Preheat the oven to 400 degrees F.
Toss the bread, olive oil, a pinch of salt and several
grinds of pepper on a rimmed baking sheet until combined, then spread into an
even layer. Bake until the croutons are golden brown and well toasted, tossing
halfway through, 10 to 12 minutes.
Meanwhile, add the bacon to a medium skillet and cook over
medium heat, stirring occasionally, until crisp and well browned, about 5
minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
For the dressing, puree the basil, parsley, dill,
mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and
several grinds of pepper in a food processor until the herbs are finely chopped
and dressing is bright green. Taste and adjust the seasoning with more salt and
pepper.
To assemble, add the beans, romaine, tomatoes, half the
croutons and half the bacon to a large bowl. Add half of the herb-mayo
dressing, then toss to combine. Transfer to a large serving bowl or platter, top
with the remaining croutons and bacon and drizzle with the remaining dressing.
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| Image from Food Network |
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