Rustic Salad with Homemade Buttermilk Dressing
2 1/2 cups of Sourdough bread (cubed)
3 tbsp. of Butter (melted)
1 tsp. of Kosher salt
1/4 tsp. of Black pepper (freshly ground)
1 tbsp. of Shallot (minced)
1/4 cup of Cider vinegar
1/2 cup of Buttermilk
3/4 cup of Mayonnaise
1/2 cup of Parmesan cheese (grated)
1/2 tsp. of Kosher salt
1/8 tsp. of Cane sugar
12 oz. of Romaine lettuce hearts (chopped)
1 1/2 lb. of Tomatoes (sliced, assorted heirlooms)
6 slices of Bacon (cooked, roughly chopped)
*Flat-leaf parsley and torn basil leaves to garnish
1. Preheat oven to 375°.
2. Prepare Croutons: Toss together bread, melted butter, salt, and pepper in a medium mixing bowl. Place on a baking sheet and bake for 7 to 8 minutes. Remove from oven and set aside.
3. Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.
4. Make Salad: Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 tbsp. of the dressing. Add croutons, parsley, and basil. Serve immediately with remaining dressing on the side.
I hope you will enjoy!
~ Eric Wadlund