BLT Salad with Parmesan Cheese Crisps
This BLT salad skips the bread and adds homemade Parmesan crisps. Crispy bacon, vine-ripe tomato, romaine, and ranch — ready in 23 minutes.
Equipment
- (Help support our site!)Cutting Board
- (Help support our site!)Chefs Knife
- (Help support our site!)Salad Spinner
- 1/2 Sheet Tray
- (Help support our site!)Mixing Bowl
- Tube Mold (3 x 4 inches)
Ingredients
For the Parmesan Cheese Crisps
- 6 oz grated Parmesan cheese divided into two 3 oz portions
For the Bacon
- 12 oz apple-smoked bacon about 8 strips
For the Salad
- 1 whole head of romaine lettuce washed and shredded
- 1 whole vine-ripe tomato small dice
- ¼ cup ranch dressing
Instructions
- Preheat oven to 375°F (190°C). Line a sheet tray with parchment. Portion two 3 oz mounds of grated Parmesan onto the tray, pressing lightly into rough circles about 4 inches across. Bake 4–5 minutes until golden and melted into discs. Cool 5 minutes on the tray before handling — they firm as they cool.
- Arrange bacon strips flat on a second parchment-lined tray. Bake at 375°F for 12–15 minutes until extra crispy. Transfer to a paper towel-lined plate. Once cool, cut or break into large chunks.
- Rinse romaine under cold water and spin dry thoroughly. Shred by hand or cut into ribbons. Dice the vine-ripe tomato into small cubes.
- Combine shredded romaine, diced tomato, and crumbled bacon in a mixing bowl. Add ranch dressing and toss until evenly coated. Season with black pepper to taste.
- To plate with mold: set a 3×4-inch ring mold on the center of each plate, pack the salad in firmly, top with a Parmesan crisp, and lift the mold straight up. Without a mold: divide salad between two plates and top each with a Parmesan crisp. Serve immediately.
Notes
Make ahead: Parmesan crisps keep up to 4 hours at room temperature, uncovered. Do not refrigerate — moisture softens them. Bacon can be cooked a day ahead and re-crisped in a 350°F oven for 3 minutes. Dressing: Ranch is classic, but a simple thyme-Dijon vinaigrette works well if you want something lighter. Gluten-free: This recipe is naturally gluten-free. Verify your bacon and ranch brands if cooking for celiac.
Nutrition
Calories: 352kcal