BLT Wedge Salads with Garlicky Buttermilk Dressing

Who doesn’t love a classic,

bacon, lettuce, and tomato sandwich with its smoky, sweet flavors and crunchy

texture? This recipe brings that same taste and texture to a deconstructed

version of the BLT—in a salad.

The creamy, garlicky

buttermilk dressing takes the place of mayo on the sandwich, and buttery

croutons become the bread. It’s fun, fairly light, and loaded with flavor. Kind

of pretty too.

sprinkle with salt. Mash the garlic and salt together to form a paste.

Add the buttermilk,

mayo, lemon juice, vinegar, and sugar and season with pepper. Whisk well to

combine. Cover and refrigerate 30 minutes.

Garlic and Salt PasteGarlicky Buttermilk Dressing

For the Salad

Heat a

large, nonstick skillet over medium heat and add the butter, swirling to coat.

Add the bread cubes in a single layer and toast, turning a few times, until

golden brown and butter is absorbed, about 10 minutes. Remove.

Croutons Beginning to ToastToasted Croutons Add the

bacon to the skillet and fry until just cooked through but not crisp. (Time

depends on thickness of the bacon—7-8 minutes for medium slices.)

Remove and

drain on layers of paper towels. Tear into small pieces.

Cooked Bacon

To serve, place a

lettuce wedge on each of 2 plates and sprinkle with salt and pepper. Divide the

tomatoes, cucumber, and bacon pieces on top of and around the lettuce. Drizzle the salads with dressing and garnish

with croutons. Serve right away.