B L't Salad

Source: www.epicurious.com (gourmet -- july 1999 -- quick kitchen)

In a skillet cook bacon over moderate heat , stirring occasionally , until crisp.

Reserving 1 tablespoon bacon fat in skillet , drain bacon on paper towels and crumble.

Cut bread into enough 3 / 4-inch cubes to measure 1 cup.

Heat fat over moderately high heat until hot but not smoking and saut bread cubes with salt to taste , stirring , until golden brown.

Transfer croutons to paper towels to drain and cool.

In a small bowl whisk together garlic , lemon juice , mayonnaise , water , and salt and pepper to taste.

Slice onion and halve tomatoes.

Tear lettuce into bite-size pieces.

In a large bowl toss together onion , tomatoes , lettuce , half of bacon and croutons , salt and pepper to taste , and enough dressing to coat.

Divide salad between 2 plates and top with remaining croutons and bacon.

bacon, italian bread, garlic, fresh lemon juice, mayonnaise, water, red onion, cherry tomatoes, boston lettuce