Ingredients
Serves 4
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
6 Tbl. red wine vinegar
2 tsp. Dijon mustard
3/4 c olive oil
3 large mixed variety tomatoes, cut into wedges
4 c cubed Leftover hamburger buns
2 hearts of romaine, quartered
1 ripe avocado, sliced into medium wedges
20 fresh basil leaves, torn
1 c crumbled leftover cooked bacon
Directions
In a mixing bowl whisk together the garlic, vinegar, mustard and olive oil. Season with salt and pepper and whisk until combined.
Add the tomatoes and toss to coat. Allow to marinate while you prepare the rest of the salad.
Heat a grill or grill pan to medium high heat.
Heat your oven to 350 degrees. Spread the cubed buns out onto a sheet tray and drizzle with olive oil. Toast for 10-12 minutes until golden brown and crisp.
Brush the cut sides of the romaine with olive oil. Place on the hot grill and briefly grill until lightly charred but not completely wilted.
Remove the lettuce to a platter.
Gently fold the avocado , toasted buns and basil into the tomatoes. Spoon this mixture over the lettuce and top with crumbled bacon. Serve immediately.
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