Recipe Detail

Tangy Greens with Bacon and Breadcrumbs

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  1. 1/2 cups - buttermilk
  2. 1/3 cups - mayonnaise
  3. 2 strips - lemon zest, very thinly sliced
  4. 2 tablespoons - fresh lemon juice
  5. 1 cloves - small garlic clove, finely grated
  6. 1/2 cups - chopped dill, divided
  7. - kosher salt and freshly ground black pepper
  8. 6 slices - bacon, finely chopped
  9. 1 cups - panko
  10. 3 heads - Little Gem lettuce or 1 large head of romaine lettuce, leaves separated
  11. 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.




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