1208. BLT SALAD with RANCH DRESSING

makes 4 servings


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


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. Preheat the oven to 350°F. 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. Place arugula and frisée in a bowl. Toss with the bacon, tomatoes, bread cubes, chives, salt, and pepper. Drizzle with dressing.


courtesy of: Sheila Lukins, Parade, August 2008