1/4 pound rustic Italian bread, torn into bite-size pieces
1/4 pound thinly sliced bacon
2 romaine hearts, halved lengthwise through the core
3/4 cup thinly sliced cherry or grape tomatoes
2 hard-cooked eggs, peeled and chopped
Finely chopped parsley, for garnish
How to Make It
Step 1 Make the Green Goddess Dressing
In a food processor, combine all of the ingredients except the mayonnaise, salt and pepper; pulse until very finely chopped. Add the mayonnaise and puree until nearly smooth and pale green. Scrape the dressing into a bowl and season with salt and pepper. Cover and refrigerate until the flavors meld and the dressing is well chilled, at least 1 hour.
Step 2 Meanwhile, Make the Blue Cheese Dressing
In a food processor, combine all of the ingredients except the parsley, chives, salt and pepper; pulse until nearly smooth. Add the herbs and pulse to incorporate. Scrape the dressing into a bowl and season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.
Step 3 Prepare the Salad
Preheat the oven to 375°. Spread the bread on a rimmed baking sheet and bake for about 15 minutes, until golden and crisp. Let the croutons cool, then transfer to a plate.
Step 4 Prepare the Salad
On the rimmed baking sheet, arrange the bacon strips in a single layer. Bake for 15 to 20 minutes, until the bacon is browned but not completely crisp. Transfer the bacon to paper towels to drain and cool, then thinly slice crosswise.
Step 5 Prepare the Salad
Arrange the romaine hearts on plates or a platter. Scatter the croutons, bacon, tomatoes, eggs and parsley on top. Serve the salad, passing the two dressings at the table.
The blue cheese and green goddess dressings can be refrigerated for up to 3 days.
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