Salade BLT croquante avec croûtons croustillants

Ingrédients

• 6 slices bacon
• 10.5 oz cherry tomatoes
• 2 romaine hearts
• 3 slices sourdough bread
• 5.3 oz sour cream
• 3 tbsp mayonnaise
• 1 clove garlic (grated)
• 0.35 oz chives
• 0.5 lemon
• 2 tsp grainy mustard
• 1.5 tbsp olive oil
• salt
• pepper

Préparation

1. 1

   Preheat the oven to 220°C/430 °F (top/bottom heat). Arrange bacon strips on a baking sheet and bake for approx. 10 min. Flip and bake for another approx. 5–10 min., until golden brown and crispy. Seperate lettuce into leaves, halve cherry tomatoes, finely slice chives, and cut bread into large cubes.

2. 2

   Remove bacon from the oven and let drain on paper towels. Toss bread cubes in the rendered bacon fat on the baking sheet. Drizzle with a little olive oil if needed and season with salt and pepper. Bake for approx. 15 min., until golden and crispy.

3. 3

   For the dressing, mix sour cream with mayonnaise, lemon juice, and mustard in a small bowl. Slowly whisk in the olive oil until smooth and creamy. Stir in chives and season with salt and pepper. Arrange lettuce on a serving platter, top with tomatoes and pieces of bacon, drizzle with dressing, and finish with the croutons.