- 1 pound bacon
- 1 tablespoon extra-virgin olive oil
- 1/2 loaf French or Italian bread cut into one inch squares
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups chopped romaine
- 4 cups chopped iceberg
- 1 cup fresh basil leaves
- 2 large tomatoes cored and cut into bite sized pieces
For the Dressing
- 2 tablespoons fresh lemon juice
- Zest from 1/4 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1 tablespoon mayonnaise
- 1 tablespoon crème fraiche or sour cream
- 1/2 teaspoon agave nectar or honey
- Few drops sriracha, or other hot sauce of your choice
- 1/4 teaspoon salt
- Few grinds freshly ground black pepper
- 2 tablespoons bacon fat
- 3 tablespoons extra virgin olive oil
- 1 tablespoon basil finely chopped