B.L.T. Salad

6 slices bacon
1/4  Italian bread loaf


  Salt; to taste
  Freshly-ground black pepper; to taste
1/4 teaspoon garlic; minced
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
1 tablespoon water

1 small red onion
1/2 pound cherry tomatoes
1  Boston lettuce head

In a skillet cook bacon over moderate heat, stirring occasionally, until crisp.  Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble.

Cut bread into enough 3/4-inch cubes to measure 1 cup.  Heat fat over moderately-high heat until hot but not smoking and saute bread cubes with salt to taste, stirring, until; golden brown.  Transfer croutons to paper towels to drain and cool.

In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste.  Slice onion and halve tomatoes.  Tear lettuce into bite-size pieces.

In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.

Divide salad between 2 plates and top with remaining croutons and bacon.

Source:  Sara Moulton

2 servings

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