Note: the portions are measured as part of an “after-work party”.
Remove the outer leaves from the romaine lettuce generously, rinse the lettuce briefly but thoroughly in cold water, drain thoroughly or spin dry. Cut the leaves into coarse strips and spread loosely evenly on a large platter.
Heat the milk. Skin the garlic and cut into fine slices. Add to the milk. Add the Gorgonzola, grated Parmesan and olive oil and cook over medium heat for one to two minutes. Stir well with a whisk.
Set aside the milk and whisk until smooth. Pour into a suitable bowl and cool at room temperature.
In the meantime, preheat the oven to 160 degrees (convection). Place the breakfast bacon on the oven rack and slide a drain tray underneath. Roast the breakfast bacon on the middle rack for six to eight minutes in the heated oven until crispy. Let the bacon cool a bit.
In the meantime, chop the crust from the toast and cut the toast into not too small cubes. Heat the butter in a frying pan and toast the toast in it, swirling it gently until golden brown (crispy on the outside, still a little soft on the inside). Drain well on kitchen roll.
Drizzle the Parmesan dressing evenly over the romaine lettuce.
Place the croutons and the lukewarm crispy bacon on top and add the lettuce.
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