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Heirloom Tomato “BLT” Salad

Sunday, Sep 6, 2009 | Updated 1:45 AM EST

Native Heirloom Tomatoes
½ Cup Mayonnaise
¼ Cup Sour Cream
¼ Cup Red Wine Vinegar
Garlic Cloves-minced then mashed to a paste, or use a garlic press
½ French Bread (9 oz. Loaf) cut into 1” cubes
¼ Cup Extra Virgin Olive Oil
1 tsp. Herbes de Provence-or substitute dry basil or omit
1 Head Romaine Lettuce-cut into 1” pieces, washed, spin dried
Bacon Slices-cooked, drained, crumbled
Salt and Black Pepper To Taste

Cut tomatoes in half crosswise.
Place a strainer over a small saucepot and squeeze the juice and seeds from the tomatoes into the pot. Discard the seeds.
Bring the tomato juice to a boil and cook down until only ¼ of the original amount of liquid remains.
Cool to room temperature. Dice the tomatoes into 1” pieces, reserve to garnish the salad.
To make the dressing, combine the mayonnaise, sour cream, vinegar, garlic, reserved tomato juice and season to taste with salt and black pepper. Reserve to dress salad.
To make the croutons, place the bread cubes in a bowl, drizzle with the olive oil, add the dry herbs, salt and pepper to taste. Toss to coat evenly. Lay out on a cookie sheet and bake in the oven for about 8 minutes or until golden brown.. Cool to room temperature and reserve.
To serve, divide the salad greens among four serving plates. Drizzle with the dressing and garnish with the tomatoes, croutons, and bacon. Enjoy!

CT Culinary Institute’s Website