Sear bacon in a heavy-bottom skillet over medium heat until crispy, remove from pan and drain, reserving rendered fat in the pan.
While bacon is cooking, slice Lettuce in half lengthwise (you should be cutting so both pieces still have a piece of root attached that holds the bulb together).
Sear the lettuces on both sides in the bacon fat, about 1 mins each side, they should get soft and wilted. Remove from pan and lay on a platter. Sprinkle with the lemon juice and a pinch of salt.
Assemble the salad by chopping the cooked bacon into large chunks and sprinkling on top along with crumbled blue cheese and the croutons. No additional dressing is needed, but if you’d like you can serve with vinaigrette or ranch on the side!
