B.L.T. Salad with Basil Mayo Dressing recipe

4 servings

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.