For this salad, a tomato is shredded on a grater to form the base for the dressing. It’s not as weird as it sounds.
1 c cubed whole-wheat peasant (country) bread
1 T olive oil
3 slices bacon
4 tomatoes, divided
3 T mayonnaise
2 T minced chives or scallion tops
2 t white wine or rice vinegar
1 small clove garlic, minced, or 1/4 t garlic powder
(salt) and ground black pepper, to taste
5 c lettuce greens
1. Preheat oven to 350ºF. Toss bread cubes with olive oil on a baking sheet, then bake for 15 to 20 minutes, stirring or shaking the sheet once or twice, until cubes are golden brown. (This could take less time.) Let cool.
2. Meanwhile, cook bacon until crisp. Remove from pan, and, when cool, crumble. Reserve.
3. Cut one of the tomatoes in half. Working over a large bowl, shred both halves of the tomato using the large holes of a box grater. (Watch your fingers!) Discard the skins. Add mayonnaise, chives, vinegar, garlic, and pepper. Whisk to combine.
4. Chop the remaining three tomatoes. Add the tomatoes, croutons, and lettuce to the bowl with the dressing. Toss to coat. Taste for seasoning (bacon is salty, so use salt sparingly), adding extra mayo or vinegar if desired. Sprinkle with bacon and serve.