BLT Salad with Creamy Basil Dressing

For the croutons, melt the unsalted butter in a small saucepan with the fresh thyme sprigs.

Once the butter is melted, remove from heat and stir in 1/3 cup of extra virgin olive oil.

Dice the day-old baguette into bite-sized cubes and place in a large mixing bowl.

Pour the butter and oil mixture over the bread cubes. Season with kosher salt, black pepper, and granulated garlic, then toss to coat evenly.

Spread the croutons in a single layer on a sheet pan. Bake at 375°F for about 15 minutes, tossing them halfway through, until golden brown and crispy.

For the bacon, preheat your oven to 400°F. Arrange the thick-cut bacon in a single layer on a foil-lined baking sheet.

Bake for about 20 minutes, or until the bacon is crispy. Remove from the oven and transfer to a paper towel-lined plate to drain. Once cool, chop into pieces.

To prepare the lettuce, chop the romaine hearts into bite-sized pieces. Wash and dry the lettuce thoroughly using a salad spinner or towels.

For the dressing, grate the garlic clove directly into a food processor. Add the zest and juice of one lemon, and the white wine vinegar. Let the mixture sit for 5 minutes to mellow the garlic.

Add the mayonnaise, Greek yogurt, fresh basil leaves, and grated Parmigiano Reggiano to the food processor. Season with salt and pepper.

Turn on the food processor and, through the feed tube, slowly stream in 1/3 cup of extra virgin olive oil until the dressing is smooth and creamy.

To assemble the salad, place the dry romaine lettuce on a large platter. Top with the chopped bacon, halved cherry tomatoes, and diced hard-boiled eggs.

Add the homemade croutons to the salad. Lightly season the entire salad with a final pinch of salt and pepper.

Drizzle generously with the creamy basil dressing and serve immediately.