roasted BLT salad

Roasted BLT Salad

Serves 2 as a meal

I have always wanted to roast romaine lettuce . . .

Ingredients

6 slices bacon

1 cup cherry tomatoes halved

4 teaspoons olive oil

1 cup gourmet croutons

1 head romaine lettuce, quartered lengthwise

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 400 degrees F.

In a large skillet cook bacon until crisp; drain on paper towel. Break into large pieces; set aside.

{Reserve 1 tsp bacon grease}

2. Meanwhile, line a 15x10x1-inch baking pan with foil.

Toss cherry tomatoes with 2 tsp of the olive oil and add to baking pan.

Bake tomatoes, uncovered, for 10 minutes.

Transfer tomatoes and their juices to a medium bowl.

3. Place romaine quarters on the baking pan. Brush with 1 tsp olive oil and 1 tsp bacon grease.

Return pan to oven and bake 5 minutes or until romaine is browned on edges.

4. Add croutons to the medium bowl with the tomatoes. Toss gently to combine.
Let stand 5 minutes to allow bread to absorb some of the tomato juices.

5. Transfer roasted romaine to 2 serving plates. Top with tomatoes, croutons, and bacon.

Sprinkle with salt and pepper.

Adapted from a recipe in January 2013 Better Homes and Gardens