12 cups torn romaine lettuce (1 small head)
4 slices bacon, cooked and chopped
1 cup halved cherry or grape tomatoes
1/2 cup crumbled Roquefort or other blue cheese
Garlic Croutons:
3 cups cubed (3/4 inch/2 cm) French or Italian bread
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
Pinch each salt and pepper
Dressing:
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1-1/2 teaspoon anchovy paste
1 clove garlic, minced
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
Pinch salt
Dressing: In small bowl, whisk together oil, vinegar, anchovy paste, garlic, pepper, Worcestershire sauce and salt. Garlic Croutons: In bowl, toss together bread cubes, oil, garlic, salt and pepper. Bake on baking sheet in 400°F (200°C) oven for about 12 minutes or until golden. Let cool. In large bowl, toss lettuce with dressing to coat. Add croutons, bacon, tomatoes and cheese; toss lightly.
bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living Magazine, June 2008
