Ingredients:
1/2 lb bacon, cut crosswise into 1-inch pieces
4 tablespoons lemon juice
1 clove garlic, crushed and peeled
3/4 cup vegetable oil
1 head iceberg lettuce
romaine lettuce ( I use the same amount of romaine as I do iceberg)
1 pint cherry tomatoes, halved
1/2 lb mild cheddar cheese
1/2 cup grated parmesan cheese (optional)
1/2 cup toasted slivered almonds (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Cook bacon until crisp, set aside.
In a small bowl, combine the lemon juice and garlic.
Beating with a fork, add the oil in a slow steady stream and beat until well blended, set aside.
Gather the lettuce leaves into stacks and cut crosswise into 1/2 inch wide shreds.
Place lettuce in a large salad bowl, add the bacon, tomatoes, cheeses and almonds, toss to combine.
Beat the dressing to recombine, then remove any discard garlic.
Add dressing to salad and toss, add salt and pepper.
Serve with Italian bread on the side.
Servings: 4-6
Time preparation: 20 min.
Time total: 20 min.