Ingredients

The following ingredients have 4 Servings
  • 4-6 crusty rolls (cut into 1" pieces)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 pound bacon (cooked until crispy and then cut (or crumbled) into bite sized pieces.)
  • 2 heads romaine lettuce (chopped)
  • 1 pint grape tomatoes (halved)
  • 1 cup shredded Parmesan cheese
  • additional salt and pepper if desired to season the salad
  • 3/4 cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 cloves garlic (minced)
  • 1 pinch salt and pepper
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried coriander
  • serrated knife (for cutting the bread)
  • cutting board
  • large bowl (for tossing the croutons)
  • baking sheet (for toasting the croutons)
  • parchment paper (optional, for the baking sheet)
  • paring knife (for cutting the tomatoes)
  • large glass bowl (for serving the salad)
  • salad tongs (for serving the salad)
  • plastic wrap
  • mason jar with a lid (for making the dressing)

Instruction

  • Preheat oven to 350 degrees.
  • Toss the cut bread cubes in a large bowl with the olive oil, salt and pepper.
  • Lay the bread cubes in an even layer on the baking sheet and bake in a preheated oven for 12-15 minutes (turning once) until golden brown.
  • Remove the croutons from the oven and allow to cool completely.
  • Layering the salad in the large, glass bowl, starting with a thick layer of cooled croutons.
  • Continue layering with the lettuce, bacon, tomatoes and Parmesan cheese.
  • Season the salad with salt and pepper if desired.
  • Top the salad with the remainder of the homemade croutons.
  • Cover the bowl with plastic wrap and chill until ready to serve.