6 bacon slices
1/4 loaf Italian bread
1/2 lb cherry tomatoes
1 small red onion
1/2 head lettuce
1/4 C. mayonnaise
1/4 t. minced garlic
1 T. fresh lemon juice
salt and freshly ground pepper to taste
In a skillet, cook bacon until crispy. Drain bacon on a paper towel. Drain all but 1 T. of the bacon fat from the pan.
Cut bread into 3/4 inch cubes. Heat fat to a moderately high heat and add the bread cubes to the pan. Saute cubes until golden. Transfer to a paper towel and cool.
In a small bowl, mix together dressing ingredients. Set aside.
In a large bowl, add torn up lettuce, onions, tomatoes, 1/2 of the bacon and 1/2 of the croutons. Add enough dressing to coat.
Divide salad among plates and top with reserved bacon and croutons.
Serves 2 as a main course.