Tangy Greens With Bacon-y Breadcrumbs

• servings: 4 servings

Ingredients

½ cup buttermilk

⅓ cup mayonnaise

2 3x2" strips lemon zest, very thinly sliced

2 Tbsp. fresh lemon juice

1 small garlic clove, finely grated

½ cup chopped dill, divided

Kosher salt, freshly ground pepper

6 slices bacon (about 6 oz.), finely chopped

1 cup panko

3 heads of Little Gem lettuce or 1 large head of romaine lettuce, leaves separated

1 lb. tomatoes, halved, quartered if large

Directions

Vigorously whisk buttermilk, mayonnaise, lemon juice, garlic, and ¼ cup dill in a medium bowl to combine; season dressing with salt and pepper. Set aside for serving.

Cook bacon in a medium skillet over medium heat, stirring often as it begins to crisp, until browned and mostly crisp, 6–8 minutes. Keep bacon in pan and spoon out all but 2 Tbsp. fat into a small bowl.

Add panko to skillet and return to medium heat. Cook, stirring often, until panko is golden and crisp, about 2 minutes (don’t walk away; panko will toast slowly at first but can easily burn around edges of skillet). Add up to 1 Tbsp. fat in bowl back to pan if breadcrumbs look dry. Remove from heat, add remaining ¼ cup dill, and toss to combine. Season breadcrumb mixture with salt and pepper and transfer to a medium bowl.

Arrange one third of lettuce on a platter and top with one third of tomatoes; season with salt. Generously drizzle some reserved dressing over and scatter some breadcrumb mixture on top. Repeat layers 2 more times. Top salad with an extra shower of breadcrumb mixture, then lemon zest.