- 4
- 15 mins
- 19 mins
Ingredients
- 4 slices whole wheat bread, cut into 2-inch cubes
- 2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 romaine lettuce hearts, torn or chopped into 2-inch pieces
- 1 pint grape tomatoes, halved
- 5 slices cooked thick-cut, applewood smoked bacon, chopped into 2-inch pieces
- 2 tablespoons red wine vinegar
- 1 tablespoons DIjon mustard
- 2 tablespoons olive oil
- 1 tablespoon water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Step 1
Instructions
Preheat the oven to 400ºF.
Place the bread cubes onto a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. With clean hands, gently toss to coat all of the bread cubes. Layer in a single layer on the baking sheet. Place in the oven and bake until lightly toasted, about 4 minutes. Once baked, removed from the oven and allow to cool as you assemble the salad and the dressing.
Place the romaine hearts, tomatoes, and chopped bacon into a large bowl. Add the cooled bread cubes and gently toss together to combine well. For the dressing:
Add the red wine vinegar, mustard, olive oil, water, salt and pepper to a mason jar with a tight-fitting lid. Shake until well-combined, about a minute. Drizzle half over the salad and toss to lightly coat.
Serve remaining dressing on the side of the salad.