Recipe by Elizabeth Mervosh at Southern Living
Ingredients
- 10 thick-cut bacon slices, cut into 1-inch pieces (about 1 3/4 cups)
- 2 cups quartered large cherry tomatoes
- 1 tsp. kosher salt, divided
- 3/4 tsp. black pepper, divided
- 4 cups torn baguette (from 1 baguette)
- 1/2 cup mayonnaise
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. thinly sliced fresh chives, plus more for garnish
- 1/4 cup olive oil
- 1 medium head lettuce, cored and sliced (about 10 cups), plus more for garnish
- 2 medium avocados, sliced
- 4 oz. shredded sharp Cheddar cheese (about 1 cup)
Directions
- Cook bacon in a large nonstick skillet over medium, stirring often, until crisp, about 15 minutes. Remove from heat. Transfer bacon to a plate lined with paper towels. Spoon 2 tablespoons of drippings into a large bowl; reserve remaining drippings in skillet. While bacon cooks, toss tomatoes with 1/4 teaspoon each of the salt and pepper in a bowl; set aside.
- Stir bread into drippings in skillet; sprinkle with 1/4 teaspoon of the salt. Cook over medium, stirring often, until golden, about 6 minutes. Transfer croutons to plate with bacon.
- Whisk mayonnaise, apple cider vinegar, chives, and remaining 1/2 teaspoon each of the salt and pepper into drippings in large bowl. Gradually whisk in oil until blended and creamy.
- Place lettuce in a 5-quart trifle dish. Reserve 2 tablespoons mayonnaise mixture; drizzle remainder over lettuce. Layer tomato mixture, avocados, croutons, cheese, and bacon as desired. Top with additional lettuce, chives, and reserved dressing. Serve immediately. Makes 6-8 servings.
