This recipe includes the ingredients and approximate measurements. Taste it as you go along. Add and subtract ingredients as you wish. It's a very forgiving salad.
15-20 stale 1" baguette slices, grilled and rubbed with a garlic clove while still warm
8 pieces of bacon, cooked the way you like
2 tablespoons crème fraiche
2 shallots, peeled and diced
2 green onions, trimmed and thinly sliced
1/3 cup chopped herbs (any combo of mint, parsley, and/or basil)
2 tablespoons sherry wine vinegar, white wine, or champagne vinegar
1 tablespoon lemon juice
a bit of lemon zest
6-8 tablespoons olive oil
1 head of butter lettuce (or hearts of romaine, baby gems, arugula, spinach)
4 medium-sized tomatoes, cored and cut in wedges
Make croutons and cook bacon. Set aside.
crème fraiche in a bowl. Whisk in shallots, green onions, herbs,
vinegar, lemon juice, and lemon zest. Slowly whisk in about 5
tablespoons olive oil. Taste. Add
more olive oil if necessary. But make sure the dressing is tangy enough
because otherwise the salad will be bland. Place lettuce and tomato
wedges in a bowl. Add salt and pepper. Drizzle over some of the dressing. Mix with your hands. Taste. Add more dressing, salt,
and pepper if needed. Place cooked bacon on top of the salad. Drizzle
over some more of the salad dressing. Sprinkle more herbs on top. Serve immediately.