Appetizer: 2 servings
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients: Creamy Herb Garlic Dressing
¼ cup sour cream
¾ cup buttermilk
1 tbsp garlic - minced
⅓ cup chives - finely chopped
1 tsp worcheshire sauce
¼ tsp both salt and pepper
Method:
Put all ingredients into a bowl and mix until well combined.
Ingredients:
2 cups day old Sourdough bread
1 tbsp olive oil
Pinch of both salt and pepper
1 cup bacon pieces (4-5 slices)
1 head butter lettuce
1 cup cherry tomatoes
½ avocado - sliced
Method:
Heat oven to 425 degrees F. Cut bread into 1 inch cubes, toss with olive oil and a pinch of both salt and pepper. Lay onto a lined baking sheet and bake for 8-12 minutes until bread is toasted. Take out of the oven, set aside to cool.
Cut bacon slices into 1 inch pieces. Heat cast iron to medium/high heat and add the bacon. Cook for 6-8 minutes until bacon is browned and crispy. Take off heat and lay onto a paper towel to absorb excess grease.
Cut butter lettuce into bite size pieces and distribute amongst 2 plates.
Slice cherry tomatoes in half and quarters. Sprinkle over the two plates of butter lettuce; croutons, bacon, cherry tomatoes, avocado slices and drizzle 2 tbsp of the Cream Herb Garlic Dressing over the top of each salad.
Enjoy immediately.