B l t salad

Serves 8-10

2 heads Romaine lettuce, washed, dried and torn into bite sized pieces
1 pint cherry tomatoes, cut in half lengthwise
1/2 lb. bacon fried crisp, crumbled, fat reserved
1/2 baguette, cut into cubes olive oil

Salt and pepper
½ c. mayonnaise
½ c. sour cream
1/4 c. red wine vinegar
1/4 c. chopped fresh herbs, chives, parsley, basil and thyme recommended
2 scallions, minced
1 t. garlic, minced
Salt and pepper

Place large skillet over medium heat add olive oil and a tablespoon of bacon grease to pan. Allow to heat up. Add bread cubes and toss until golden and lightly crispy. Salt and pepper and set aside. Prepare dressing, in a bowl, whisk together all dressing ingredients and 2 T. of bacon grease, taste, add salt and pepper as needed.

Toss dressing with lettuce, arrange on plates, top with tomatoes, croutons and crumbled bacon. Serve.