My own recipe. I like to make this into sandwiches when with ripe garden tomatoes.
1 bag prepared Romaine lettuce
4 large ripe garden tomatoes, seeded and chopped into 1-inch pieces
(1 pint cherry tomatoes seeded and halved works as an alternative)
2 tablespoons fresh basil leaves, chopped fine
6 green onions (white part only) chopped fine
1/4 cup Gorgonzola cheese, crumbled
½ package bacon, cooked and crumbled
¼ cup balsamic vinegar
1/3 cup olive oil
2 tablespoons butter
1 clove garlic
4 thick slices really good whole wheat bread (preferably home made, or Milton’s multi-grain)
Make croutons: Chop the garlic into fine pieces and combine with the melted butter. Brush this over the bread slices and toast in the oven until lightly browned. Cut into bite-sized cubes.
Place the prepared lettuce, onion, tomatoes, bacon, basil and cheese in a mixing bowl. Add salt and pepper to taste.
In a blender, or a small mixing bowl, whisk the balsamic vinegar and olive oil to form and emulsion. Season with salt and pepper. Add this to the tomato mixture along with the bread cubes and toss.
Note: This also makes a great sandwich. Omit the croutons. Spread the bread slices with a little mayonnaise and use the tomato mixture and the sandwich filling. Yum.