Tangy Greens with Bacon and BreadcrumbsTell a Friend
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BLT salad with layers of lettuce and tomatoes with well-seasoned panko and cool dressing.
Prep Time: 20 min(s)
Cook Time: 15 min(s)
Recipe Type: Public
Posted By: gardner.marilyn
Posted On: Jul 13, 2022
Number of Servings:
- 1/2 cups - buttermilk
- 1/3 cups - mayonnaise
- 2 strips - lemon zest, very thinly sliced
- 2 tablespoons - fresh lemon juice
- 1 cloves - small garlic clove, finely grated
- 1/2 cups - chopped dill, divided
- - kosher salt and freshly ground black pepper
- 6 slices - bacon, finely chopped
- 1 cups - panko
- 3 heads - Little Gem lettuce or 1 large head of romaine lettuce, leaves separated
- 1 pounds - tomatoes, halved or quartered if large
Vigorously whisk together the buttermilk, mayonnaise, lemon juice, garlic, and ¼ cup dill in a medium bowl until combined; season with salt and pepper. Set aside for serving.
Cook bacon pieces in a medium skillet over medium heat, stirring often as it begins to crisp, until browned and mostly crisp, about 6 to 8 minutes. Keep bacon in pan and spoon out all but 2 tablespoons of the fat into a small bowl.
Add panko to the same skillet and return to medium heat. Cook, stirring often, until panko is golden and crisp, about 2 minutes -- don’t walk away because panko will toast slowly at first but can easily burn, especially around the edges of the skillet. Add up to 1 tablespoon of the reserved fat in bowl back to pan if breadcrumbs look dry.
Remove from heat, add remaining ¼ cup dill, and toss to combine. Season breadcrumb mixture with salt and pepper and transfer to a medium bowl.
Arrange one third of lettuce on a platter and top with one third of tomatoes; season with salt. Generously drizzle some reserved dressing over and scatter some breadcrumb mixture on top. Repeat layers 2 more times.
Top the salad with an extra shower of breadcrumb mixture plus the lemon zest and serve.