Ingredients
For the croutons
4 tablespoons olive oil
3 cups Italian or French bread, cut in 3/4-inch cubes
Salt and freshly ground black pepper, to taste

12 ounces center-cut bacon, chopped
1/4 cup shallot, chopped
1/4 tablespoons red wine vinegar
2 pounds heirloom tomatoes, thinly sliced
1 head romaine lettuce leaves

Instructions
1. Make the croutons: Preheat the oven to 350°F.  In a large bowl toss the bread cubes with olive oil, season with salt and pepper.   Spread them on a baking sheet, and bake them in the middle of the oven for 12 to 15 minutes, or until they are golden. The croutons may be made 1 day in advance and kept in an airtight container.

2. Add bacon to large skillet over medium heat.  Cook, stirring, until crisp.  Drain well in sieve set over bowl.  Reserve bacon fat. 

3. Add shallots to hot bacon fat.  Stir in vinegar and whisk to combine. 

4.  Place tomatoes, bacon, and croutons in large bowl.  Toss with dressing.  Serve over lettuce. 



Comments
Once upon a time I had an amazing BLT Salad at St. Elmo’s in Indianapolis, IN.  I can’t wait to go back there since I’ve never been able to perfect the salad in the privacy of my own home.  This time, I will take notes.  This recipe is an attempt at the awesome St. Elmo’s salad, while it was very delicious, it wasn’t as perfect as the salad in my mind.