Roasted BLT Salad

By courtneyepowell

Ingredients

• 4 slices bacon
• 1 c cherry tomatoes
• 6 t olive oil
• 1/2 baguette, cut into 1 1/2-in cubes
• 1 head romaine lettuce, quartered lengthwise
• 1/4 t salt
• 1/4 t ground black pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 400. In a large skillet cook bacon until crisp; drain on paper towel. Break into large pieces, set aside.

Meanwhile, line a 15x10x1-in baking pan with foil. Add cherry tomatoes; toss with 2 t of the olive oil. Bake, uncovered for 10 mins. Transfer tomatoes and their juices to a med bowl. Place bread cubes and romaine quarters on the baking pan. Drizzle romaine with2 t of the olive oil, tossing gently to coat. Return pan to oven; bake 5 mins or until bread is golden and romaine is browned at edges.

Add bread to the med bowl with the tomatoes. Toss gently to combine. Let stand 5 mins to allow bread to absorb some of the tomato juices. Transfer tomatoes, bread, romaine and bacon to a serving platter. Drizzle with remaining 2 t olive oil. Sprinkle with salt and pepper.