Food & Wine


3
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

3 3/4-inch-thick slice of rustic white bread, cubed 4 cups3 oz soft silken tofu¼ cup basil leaves2 Tbsp canola oil1 Tbsp champagne vinegar½ small shallot, coarsely chopped kosher salt freshly ground black pepper4 thick slice of bacon, 4 ounces cut crosswise into 1/2-inch strips1 head butter lettuce, torn into bite-size pieces about 5 cups1 cup red cherry tomato, halved1 cup yellow pear tomato, halved

Directions

1. Preheat the oven to 250°. Spread the bread cubes on a rimmed baking sheet and toast in the oven for about 15 minutes, until the bread cubes are dry.

2. Meanwhile, in a blender, combine the tofu with the basil leaves, canola oil, Champagne vinegar and chopped shallot and puree until very smooth. Season the dressing with salt and pepper and reserve.

3. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 6 minutes. Transfer the bacon to paper towels and let drain.

4. In a large bowl, toss the toasted bread cubes with the bacon, lettuce and tomatoes. Add the basil dressing, toss the salad until evenly coated and serve.

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Tags: Salad, Healthy, Vegetable, Pork, Tomato, American, Quick, 30 Minute, Entertaining, Picnic

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