All the parts to this salad can be prepared hours in advance. Toast the bread, cook the bacon, slice the tomatoes, but don’t toss it all together until ready to serve.
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons lemon juice
2 cups cubed fresh bread
1/2 small head of iceberg lettuce 6 slices lean bacon cooked until crisp
2 cups cherry tomatoes, halved
1/4 cup thinly sliced scallion (green onion
1/4 cup chopped fresh basil
In a small bowl whisk together the mayonnaise, sour cream,lemon juice and salt and pepper to taste.
Toast the bread cubes spread in a jellyroll pan, in a 350’F oven for 6 to 8 minutes or until golden and crisp.
Thinly slice the lettuce into shreds and keep chilled in a plastic bag.
When ready to serve, spread the lettuce on a large plate. Crumble the bacon into a large bowl. Add the bread cubes, tomatoes, scallion, basil and dressing and toss well. Pile the salad on top of the lettuce and serve.
From Leslie Glover Pendleton