• 1/2 pound thick-sliced bacon, cut into bite-sized pieces
• extra-virgin olive oil
• 2 tablespoons minced shallot
• 1-1/2 tablespoons sherry vinegar
• 1 teaspoon finely chopped fresh thyme
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1-1/2 pints cherry tomatoes, stemmed
• 1 large crusty sandwich roll, split
• 1-2 medium heads butter lettuce
• 2-3 scallions (white and light green parts only), thinly sliced

 

Prepare the grill for direct cooking over medium heat at 350 to 450 degrees F. and preheat the grill pan.

In a large skillet over medium heat, transfer the bacon to paper towels, reserving the bacon fat. Add enough oil to the bacon fat to make 6 tablespoons.

In a large skillet over medium heat, cook the bacon until crisp. With a slotted spoon, transfer the bacon to paper towels, reserving the bacon fat. Add enough oil to the bacon fat to make 6 tablespoons.

In a small bowl mix the shallots, vinegar, thyme, salt, and pepper. Whisk in the bacon pat and oil mixture in a steady stream to make a dressing.

Lightly coat the tomatoes with some of the dressing. Grill the tomatoes in the grill pan over direct medium heat with the lid closed until their skins begin to char and crack. This should take about 5 minutes. Shake the grill pan with tongs to turn them. Wearing insulated barbecue mitts or gloves, carefully remove the grill pan from the grill and pour the tomatoes into a bowl.

Brush the cut sides of the roll with some of the dressing and grill over direct medium heat, with the lid open until toasted, this should take about 1 minute. Remove from the grill and cut into large croutons.

Arrange the lettuce leaves in a serving bowl. Scatter the tomatoes with their juices and the croutons among the lettuce. Whisk the dressing one more time and spoon some of it over the salad. Top with bacon and finish with the scallions. Serve right away.