BLT Salad with Ranch

sure not to overcook the bacon. Seven minutes is just right.

Ingredients

* 1/2 pound slab bacon, cut into 1x1/4-inch pieces
* 4 cups cubed (1 inch) French bread
* 1 teaspoon dried thyme
* 4 cups baby arugula
* 4 cups frisée
* 4 ripe tomatoes, cut into 1-inch cubes
* 2 tablespoons snipped fresh chives
* 1/2 cup prepared ranch dressing

Preparation

1. Cook the bacon in a nonstick skillet over medium-low heat until golden brown. Drain on paper towel. Reserve 2 tablepsoons of the bacon fat.

2. Preheat the oven to 350°F.

3. Toss bread cubes with bacon fat, thyme, salt, and pepper. Spread in a single layer on a rimmed baking sheet and bake until golden, 12-15 minutes, shaking the pan once.

4. Place arugula and frisée in a bowl.