“BLT” Salad with Jalapeno Ranch Dressing


8 ea. strips Hatfield Chef Signature Bacon Applewood Smoked Bacon (SKU: 2166), cooked and chopped
4 ea heirloom tomatoes (rough cut)
½ small sweet red onion (julienned)
1 head Boston bib lettuce (hand torn into bite size pieces)
Kosher salt or sea salt to taste
Freshly ground white pepper to taste
1 cup brioche croutons (recipe to follow)
3 Tbsp. jalapeno ranch dressing (recipe to follow)


In a large stainless steel bowl toss the tomatoes, onions and season with salt & pepper and allow them to rest for 30 minutes. After 30 minutes add the Bib lettuce croutons, ranch dressing and crumbled bacon & croutons and toss until well blended. Then divide on to 4 plates and serve.

Brioche Croutons
1 (12-ounce) brioche bread
2 tbsp good olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Preheat the oven to 350 degrees F.
Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.

Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature

Jalapeño-Ranch Dressing
2 ea. cloves garlic
½ jalapeno (seeded & minced)
Kosher salt to taste
1 cup prepared or homemade mayonnaise
1/4 cup buttermilk
3 spring's flat-leaf parsley leaves (minced)
10 ea. fresh chives (minced)
1 scallion (trimmed and thinly sliced)
1 tsp. rice wine vinegar
Freshly ground black pepper to taste

Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days..