Wednesday, June 13, 2012


makes eight servings

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

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