BLT SALAD WITH BACON- FRIED CROUTONS
6 slices streaky bacon
2-3 thick slices sourdough
bread, cut into 2cm cubes
1 butter lettuce
2-3 large ripe tomatoes
1 tbsp chives, snipped
2 tsp freshly ground
2 tbsp mayonnaise
1 tbsp white wine vinegar
1 tsp wholegrain mustard
1 Cut the bacon strips into three or four pieces and place in a frying pan over medium heat. Cook for about 15 minutes or until crisp. Remove using a slotted spoon and place on paper towels to drain.
2 Increase the heat to mediumhigh, then add the bread cubes to the hot bacon grease. Cook for 3-5 minutes, turning to brown all sides, until golden. Remove using the slotted spoon and place on paper towels to drain.
3 Cut the core off the lettuce and separate the leaves. Wash and dry the lettuce leaves, then roughly tear the leaves and arrange on a platter. Slice the tomatoes and scatter them over the lettuce. Arrange the croutons and bacon on top, then sprinkle with the chives, pepper and salt, to taste.
4 In a small bowl, combine the mayonnaise, vinegar and mustard. Season with salt and whisk to combine. Drizzle the vinaigrette over the salad before serving.