B.L.T. Salad

Ingredients

• 1/2 pound bacon
• 1/2 cup mayonnaise
• 2 tablespoons red wine vinegar
• 1/4 cup finely chopped fresh basil
• 4 medium slices French bread, cut into 1/2 inch pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon canola oil
• 1 pound romaine lettuce-rinsed, dried, and torn into bite size pieces
• 1 pint cherry tomatoes, quartered

Method

Place bacon in a large, deep, skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings. In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature. In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with oil, continue tossing and cook over medium low heat until golden brown. In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.