Preheat the oven to 350°F/176°C.
Arrange the bacon on a rimmed baking sheet lined with parchment paper. Bake for 25-30 minutes until crispy. Remove from the oven and place onto a plate covered with a paper towel to absorb the excess fat.
Make the croutons by placing the cubes of baguette onto the baking sheet. Give them a good toss to coat them in the residual bacon fat. Bake for 10-15 minutes until golden brown. Remove and place in a bowl to cool.
Make the salad dressing by whisking together the mayonnaise, lemon juice, salt and pepper.
Slowly whisk in the olive oil until fully emulsified.
Arrange the romaine lettuce on a large platter. Scatter the tomatoes, bacon and croutons evenly over the lettuce. Season with salt and pepper. Drizzled with the dressing.
Give a toss and serve.
Preheat the oven to 350°F/176°C.
Arrange the bacon on a rimmed baking sheet lined with parchment paper. Bake for 25-30 minutes until crispy. Remove from the oven and place onto a plate covered with a paper towel to absorb the excess fat.
Make the croutons by placing the cubes of baguette onto the baking sheet. Give them a good toss to coat them in the residual bacon fat. Bake for 10-15 minutes until golden brown. Remove and place in a bowl to cool.
Make the salad dressing by whisking together the mayonnaise, lemon juice, salt and pepper.
Slowly whisk in the olive oil until fully emulsified.
Arrange the romaine lettuce on a large platter. Scatter the tomatoes, bacon and croutons evenly over the lettuce. Season with salt and pepper. Drizzled with the dressing.
Give a toss and serve.
