Ingredients
>
2 pints grape tomatoes
>
2 tbsp olive oil
>
8 slices bacon, finely diced
>
4 slices white bread
>
1/4 cup low-fat mayonnaise
>
1 tbsp lemon juice
>
1 tbsp finely chopped chives
>
2 heads romaine lettuce
Steps
1
Preheat oven to 425°F. Add the tomatoes to a parchment-lined large baking sheet. Toss with the oil and season with salt and pepper. Roast until tomatoes are caramelized, 35–45 min., stirring halfway through cooking. Let cool.
2
Heat a 10-inch skillet over medium-high. Cook the bacon 8–10 min., until crispy. Meanwhile, using a serrated knife, remove crusts from the bread, and cut into ½-inch cubes. Using a slotted spoon, transfer bacon to a paper towel–lined plate, leaving bacon fat in pan. To pan, add bread cubes and cook on medium 3–4 min., until toasted, stirring occasionally. Transfer to paper towel–lined plate.
3
In a small bowl, whisk together the mayonnaise, lemon juice, and chives. Season with salt and pepper to taste. Chop the lettuce and arrange on a large platter. Top with roasted tomatoes, bacon, and croutons. Drizzle with some of the dressing, saving the rest to serve on the side.
