Crispy BLT Salad with Creamy Tarragon Dressing

Lettuce avocado tomato bacon and croutons in a bowl with tarragon dressing.

5 from 1 review

Crispy BLT Salad with Creamy Tarragon Dressing

This is my absolute favorite way to eat a BLT when tomatoes are at their peak. Swapping the bread for a bed of greens and adding a fresh, creamy tarragon dressing makes it feel so much more refined. It’s light, satisfying, and those homemade croutons are a total game-changer. You’ll be craving this all summer long.

Prep15

Cook15

Total30

Course: Dinner, Lunch

Cuisine: American

Keyword: chef-tested salad, elevated salad recipe, fresh summer tomatoes, homemade salad dressing, restaurant-worthy salad dressing

Servings: servings

Calories: 352kcal

Author: Ari Laing

Equipment

Small blender

Medium skillet or rimmed baking sheet, for bacon

Slotted spoon

Large bowl or tray

Ingredients

For the Tarragon Dressing

⅓ cup (115g) mayonnaise
3 Tbsp (45g) sour cream
1 Tbsp (15ml) fresh lemon juice
1 small garlic clove, finely chopped
2 Tbsp fresh tarragon, chopped
½ tsp Kosher salt
¼ tsp freshly ground black pepper
1-2 Tbsp (15-30ml) milk

For the Salad

2 heads Romaine lettuce, chopped, about 4-5 cups
5 strips bacon, cut into ¼" thick strips
2 medium heirloom tomatoes, or about 4 Roma tomatoes
1 large ripe avocado, peeled, thinly sliced or cubed
2 Tbsp chives, thinly sliced
Flaky sea salt
Freshly ground black pepper

For the Croutons

3 cups sourdough, cut into ½ - 1" cubes
2 Tbsp (30ml) olive oil
½ tsp Kosher salt

Instructions

Make the creamy dressing. In a blender, combine ⅓ cup mayo, 3 Tbsp sour cream, 1 Tbsp lemon juice, a chopped garlic clove, 2 Tbsp tarragon, ½ tsp Kosher salt, ¼ tsp pepper, and 1-2 Tbsp of milk. If you want a thicker consistency, use less milk. Secure the lid, then blend until smooth. Taste and adjust seasoning, then set aside.
Homemade croutons: Preheat an oven to 375°F / 190°C. Toss the cubed bread on a baking sheet with 2 Tbsp olive oil and ½ tsp Kosher salt. Cook for 7 minutes, or until crispy.
Cook the bacon. Heat a skillet over medium heat. When hot, add bacon and cook, stirring occasionally, until crispy on all sides, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined bowl. Reserve bacon grease for another use (see note below).
Assemble the salad. Place chopped lettuce in a large bowl, then top with croutons, crispy bacon, chopped tomatoes, and avocado. Drizzle with dressing (or serve on the side), then sprinkle with fresh chives, a pinch of flaky sea salt, and cracked black pepper. Serve immediately!

Notes

Storage: Refrigerate bacon grease up to 3 months; bring to room temp or microwave briefly to loosen. Mayo-based dressings keep up to 1 week.
Make ahead: Prep dressing, croutons, and bacon in advance, but assemble salad just before serving.
Tomatoes: Heirloom, Roma, cherry, or grape tomatoes all work.

Nutrition

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