BLT Salad with Ranch

Name: BLT Salad with Ranch
Yield: 4 servings
Ingredients: 1 1/2 pound slab bacon, cut into 1x1/4-inch pieces; 1 4 cups cubed (1 inch) French bread; 1 1 teaspoon dried thyme; 1 4 cups baby arugula; 1 4 cups frisée; 1 4 ripe tomatoes, cut into 1-inch cubes; 1 2 tablespoons snipped fresh chives; 1 1/2 cup prepared ranch dressing

From the kitchen of Carly

Crispy bacon and thyme-rubbed croutons turn tender greens and ripe tomatoes into something substantial. This salad skips the sad desk lunch energy, trading it for the kind of satisfying lunch that actually keeps you full.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 pound slab bacon, cut into 1x1/4-inch pieces
14 cups cubed (1 inch) French bread
11 teaspoon dried thyme
14 cups baby arugula
14 cups frisée
14 ripe tomatoes, cut into 1-inch cubes
12 tablespoons snipped fresh chives
11/2 cup prepared ranch dressing

Instructions

1. Cook the bacon in a nonstick skillet over medium-low heat until golden brown. Drain on paper towel. Reserve 2 tablepsoons of the bacon fat.
2. Preheat the oven to 350°F.
3. Toss bread cubes with bacon fat, thyme, salt, and pepper. Spread in a single layer on a rimmed baking sheet and bake until golden, 12-15 minutes, shaking the pan once.
4. Place arugula and frisée in a bowl.