- 1/2 pound slab bacon, cut into 1×1/4-inch pieces
- 4 cups cubed (1 inch) French bread
- 1 teaspoon dried thyme
- 4 cups baby arugula
- 4 cups frisée
- 4 ripe tomatoes, cut into 1-inch cubes
- 2 tablespoons snipped fresh chives
- 1/2 cup prepared ranch dressing
- Cook the bacon in a nonstick skillet over medium-low heat until golden brown. Drain on paper towel. Reserve 2 tablepsoons of the bacon fat.
- Preheat the oven to 350°F.
- Toss bread cubes with bacon fat, thyme, salt, and pepper. Spread in a single layer on a rimmed baking sheet and bake until golden, 12-15 minutes, shaking the pan once.
- Place arugula and frisée in a bowl.