ultimate blt salad
8 Ounce Bacon, lardons
1 Bread, French country loaf
3 Tablespoon Butter, unsalted
1 Teaspoon kosher salt
1/4 Teaspoon ground black pepper
1 Tablespoon finely chopped shallot
1/4 Cup apple cider vinegar
1/2 Cup buttermilk
3/4 Cup mayonnaise
1/2 Cup Parmesan cheese
1/2 Teaspoon kosher salt
1/8 Teaspoon sugar
1/4 Teaspoon black pepper
2 romaine lettuce heart
4 heirloom tomato
When ready to cook, start the Z Grill according to grill instructions. Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place bacon lardons (slab bacon cut into matchsticks about 1/2 inch thick by 1 inch long) in a cast iron pan and place directly on the grill grate. Cook for 15-20 minutes stirring occasionally until fat is rendered and lardons are crispy. Drain and discard fat, and set lardons aside.
Cut French bread into 1-inch cubes and toss with melted butter. Season with salt and pepper and spread out on a sheet tray. Place directly on the grill grate and cook 10-15 minutes or until bread is crisp and lightly browned.
In a small bowl combine shallot and vinegar and let stand for 5 minutes. Whisk in buttermilk to emulsify. Add mayonnaise, parmesan cheese, salt, sugar and pepper and mix well. Set aside.
In a large bowl toss together lettuce, tomatoes (cut into wedges), bacon and croutons. Add dressing and toss to coat.
Place on a serving platter and grate additional parmesan cheese over the top if desired. Enjoy!