Romaine, Bacon and Tomato Salad with Croutons and Tarragon Vinaigrette

Ingredients

5 slices thick-cut bacon, cut crosswise into 1-inch pieces
3 Tbs. olive oil
2 cups 1-inch-square bread cubes (cut from 1/2-inch-thick slices of sturdy bread)
1 large clove garlic
Kosher salt
1 small shallot, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 tsp. tarragon vinegar or other white-wine vinegar
Freshly ground black pepper
2 romaine lettuce hearts, sliced crosswise into 1-inch pieces, washed, and spun dry (about 6 lightly packed cups)
1 cup grape or cherry tomatoes, halved

Description

Romaine Lends A Crisp Texture To This Salad, But It’s Equally Tasty With Small Leaves Of Butter Lettuce.

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