B.L.T. Salad with Basil Mayo Dressing
1/2 pound bacon
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup finely chopped fresh basil
4 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
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 the 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.
Makes 4 servings