ROASTED BLT SALAD
Source: Better Homes and Gardens
4 slices bacon 1 cup cherry tomatoes
6 teaspoons olive oil
1/2 baguette, cut into 1 1/2-inch cubes
1 head romaine lettuce, quartered lengthwise
1/4 teaspoon salt 1/4 teaspoon ground black pepper
Preheat oven to 400 degrees F. In a large skillet cook bacon until crisp; drain on paper towel. Break into large pieces; set aside. Meanwhile, line a 15x10x1-inch baking pan with foil. Add cherry tomatoes; toss with 2 tsp. of the olive oil. Bake, uncovered, for 10 minutes. Transfer tomatoes and their juicesto a medium bowl. Place bread cubes and romaine quarters on the baking pan. Drizzle romaine with 2 tsp. of the olive oil. Return pan to oven; bake 5 minutes or until bread is golden and romaine is browned on edges.
Add bread 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. Transfer tomatoes, bread, romaine, and bacon to a serving platter. Drizzle with remaining 2 tsp. olive oil. Sprinkle with salt and pepper.
© Barbara Deitch 2020