Bacon, Roquefort and Romaine Salad

By carol gorman

Ingredients

• Garlic Croutons:
• 12 cups (3 L) torn romaine_lettuce (1 small head)
• 4 slices bacon, cooked and chopped
• 1 cup (250 mL) halved cherry or grape tomatoes
• 1/2 cup (125 mL) crumbled Roquefort or other Blue_cheese
• 3 cups (750 mL) cubed (3/4 inch/2 cm) French or Italian_bread
• 2 tbsp (25 mL) extra-virgin olive_oil
• 1 clove garlic, minced
• Pinch each salt and pepper
• Dressing:
• 3 tbsp (45 mL) extra-virgin olive_oil
• 1 tbsp (15 mL) white_wine_vinegar
• 1-1/2 tsp (7 mL) anchovy_paste
• 1 clove garlic, minced
• 1/4 tsp (1 mL) pepper
• 1/4 tsp (1 mL) Worcestershire_sauce
• Pinch salt

Preparation

Step 1

Dressing: In small bowl, whisk together oil, vinegar, anchovy paste, garlic, pepper, Worcestershire sauce and salt. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Garlic Croutons: In bowl, toss together bread cubes, oil, garlic, salt and pepper. Bake on baking sheet in 400°F (200°C) oven for about 12 minutes or until golden. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)

In large bowl, toss lettuce with dressing to coat. Add croutons, bacon, tomatoes and cheese; toss lightly