1/4 lb. sliced bacon
4 slices firm white bread, about 2 c. cubed
5 tbsp. olive oil
1/2 head Romaine lettuce
1 tomato
1 tbsp. red wine vinegar
Salt & pepper
4 thin slices red onion
1/4 c. crumbled Roquefort or other blue cheese

Cook bacon until crisp and drain on paper towel. Cut bread into 1/2" cubes. Toss bread with 2 tablespoons of the oil. Cook in a frying pan over medium high heat, stirring often until golden. Tear lettuce into pieces. Cut tomato into thin wedges. Crumble bacon in a small jar, shake together with 1/4 teaspoon salt, 1/8 teaspoon pepper, until salt dissolves then add remaining oil and shake to combine. Toss all together and add dressing. Top with croutons.