BLT Salad with Avocado

To make bacon breadcrumbs:

In medium sauté pan, cook bacon with olive oil over medium-high heat for 5 minutes, or until bacon is crisp and fat has rendered from bacon. Strain fat from bacon and reserve fat and bacon separately.

In the Prep Master Pro, grind rye bread to fine crumbs. Transfer breadcrumbs to small saucepan and add reserved bacon fat. Stir mixture over medium heat for 8 minutes, or until breadcrumbs are toasted. Strain fat from breadcrumbs and reserve. Return toasted breadcrumbs to food processor and coarsely grind with bacon. Set bacon breadcrumbs aside.

To make dressings:

In medium bowl, whisk 2 tbs vinegar and shallots. Slowly whisk in 2 tbs reserved fat from toasting breadcrumbs. Season vinaigrette with salt and pepper.

In small bowl, whisk remaining 2 tbs vinegar and garlic mayonnaise to blend. Season mayonnaise with salt and pepper.

To assemble and serve salad:

In small bowl, toss cos with some of vinaigrette to coat. Arrange tomatoes and cos over large platter and season with salt and pepper. Drizzle some vinaigrette over tomatoes. Scatter avocado pieces over and drizzle with mayonnaise. Garnish with bacon breadcrumbs, chives, and dill and serve.