B.L.T. Salad

1. 1

   In a skillet cook bacon over moderate heat, stirring occasionally, until crisp.

2. 2

   Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble.

3. 3

   Cut bread into enough 3/4-inch cubes to measure 1 cup.

4. 4

   Heat fat over moderately high heat until hot but not smoking and saute bread cubes with salt to taste, stirring, until golden brown.

5. 5

   Transfer croutons to paper towels to drain and cool.

6. 6

   In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste.

7. 7

   Slice onion and halve tomatoes.

8. 8

   Tear lettuce into bite-size pieces.

9. 9

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

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.