BLT Salad

Cook bacon in skillet over moderate heat, stirring occasionally, until crisp. Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble.

Cut bread into enough 3 /4 - inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and sauté bread cubes with salt to taste, stirring, until; golden brown. Transfer croutons to paper towels to drain and cool.

In a small bowl whisk together garlic, lemon juice, mayonnaise, water, Roquefort and salt and pepper to taste. Slice onion and halve tomatoes. Cut lettuce into 2 wedges.

Place a wedge of lettuce on each plate. Spoon dressing over each wedge. Top with tomatoes, croutons, bacon, and red onions.