Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes BLT Salad with Buttermilk Dressing 3.4 (42) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 55 mins Servings: 4 Using buttermilk is a good way to thicken dressings without having to use much oil. Ingredients 8 slices bacon (8 ounces total) ½ baguette (8 ounces), sliced into ¾-inch cubes (about 4 cups) 2 tablespoons olive oil Coarse salt and ground pepper ⅓ cup buttermilk 3 tablespoons reduced-fat mayonnaise 2 tablespoons cider vinegar 1 scallion, thinly sliced 1 pound romaine-lettuce, hearts chopped 1 pint cherry tomatoes, halved Directions Preheat oven to 375 degrees. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain.Cool, then crumble into large pieces. Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes. Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper. Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon. Cook's Notes Cool croutons completely before transferring to an airtight container. Keep for up to 3 weeks at room temperature. Rate it Print