BLT Wedge Salad with Heart Croutons

If you’re looking to make the perfect Valentine’s Day salad, look no further than this BLT Wedge Salad with Heart Croutons. It's a steakhouse classic with a BLT inspired twist. It's finished with the most adorable heart-shaped crotons and a simple delicious ranch-like dressing.

Planning a special night in this Valentine's Day? Here's a really simple, yet elegant and impressive salad course for you and your valentine(s). This BLT Wedge Salad with Heart Croutons takes the classic steakhouse salad and makes a few delicious changes. We stick with the traditional iceberg lettuce but use pancetta (a salumi made of salt-cured pork belly) instead of bacon, rainbow cherry tomatoes, herby toasted heart-shaped croutons, a simple homemade ranch-like dressing and it's finished with freshly cracked pepper and finely diced chives.

This salad is inspired by memories of going to steakhouse restaurants with my family on Valentine's Day. You can always find a wedge salads on their menu. No need to dine out. This salad is perfect as a starter or salad course for your Valentine's Day dinner in. No reservations required!

Why You Need to Make this BLT Wedge Salad with Heart Croutons

• Perfect for Valentine's Day, anniversaries, date night's in and any romantic occasions
• An easy salad to put together, almost fool proof to make!
• Crunchy, light and crisp lettuce with lots of tasty toppings

BLT Wedge Salad with Heart Croutons Ingredients Photo

See the full list of ingredients and quantities in the recipe card at the bottom of the post.

Step-by-Step Process Photos

How to Make Croutons:

1. Using a mini *heart cookie cutter, cut out shapes from the sliced bread**.
2. Toss hearts in olive oil, herbs, chili flake (optional) and salt. Place on a baking sheet lined with foil.
3. Bake for 13-15 minutes until crunchy. Remove from oven. Set oven to broil.
4. Broil for 20-30 seconds golden brown, flip and broil for another 20-30 seconds until golden brown. Remove from oven. Set aside.

*I used this this Ateco 12 Piece Mini Stainless Steel Cutters. I misplaced the heart shape cutter so I used the star one instead for these step-by-step process photos.

**You can use leftover bread, toss with additional olive oil, herbs & salt. Toast along with the croutons, then blend in a food processor into breadcrumbs. Top on salad or add crunch to your favorite pasta dish!

How to Make Ranch Dressing:

1. Place all ingredients in a mini food processor.
2. Blend until smooth. Set aside in the fridge until ready to serve.

How to Assemble the Salad:

1. In a non-stick skillet, cook pancetta on high for 2-3 minutes.
2. Pour pancetta onto a plate or bowl lined with paper towel to drain grease. Set aside.
3. Remove stem and any outer wilted leaves from the head of iceberg lettuce.
4. Chop the head of lettuce in half and then half again, making 4 wedges.
5. Plate the lettuce wedges on individual plates or a platter
6. Then, top with ranch dressing.
7. Finally, top with pancetta, tomatoes, chives, homemade croutons, ranch, and freshly ground pepper.
8. Serve (preferable cold) and enjoy!

Recipe Variations

• No pancetta? Use bacon instead, cooked to your desired crispiness.
• Don't feel like making homemade dressing? Use bottled ranch!
• No a fan of ranch? Use bleu cheese dressing (homemade or store-brought) for a more classic wedge salad
• No cookie cutter? No worries, just cut the bread into cubes instead for your croutons. You might need to tack on a few extra minutes for baking. Or, skip it all together and use store-bought croutons.

Looking for More Salad Ideas?

• Fresh Watermelon Mozzarella Salad: A delicious way to enjoy the freshest ingredients summer has to offer.
• Raw Rainbow Ribbon Carrot Salad: Takes the humble carrot and makes a beautiful, simple, yet tasty salad.