Directions

1. Make the croutons if you have not already done so and set them aside.

2. Fill a large saucepan half full with water, add a generous tablespoon of salt and bring to a boil over high heat. When the water boils, add the pasta and stir gently until the water returns to a boil. Cook according to package directions until just done.

3. Meanwhile, put the bacon into a large sauté pan, set over medium high heat and cook, turning once or twice, until very crisp. Transfer to absorbent paper to drain. When cool enough to handle, chop the bacon.

4. Put the mayonnaise into a small bowl, add a generous pinch of salt, pour the lemon juice over the salt and stir until smooth. Set aside.

5. When the pasta is ready, drain it, rinse it quickly in cool water and drain it again. Put it into a bowl and toss it with just enough olive oil to lightly coat it.

6. Working quickly, spread the lettuce over the bottom of a clear glass salad bowl, season it lightly with salt and use your fingers to toss it gently. Spread the pasta on top of it and scatter the shredded mozzarella over it. Season lightly with salt and with several turns of black pepper.

7. Scatter the tomato wedges over the cheese and season lightly with salt and pepper. Scatter the chopped bacon on top of the tomatoes.

8. Working quickly, stir the herbs into the remaining olive oil and drizzle slowly over the entire salad.

9. Scatter the croutons on top and use a small pointed spoon to drizzle ribbons of mayonnaise on top.

10. To serve, use tongs to reach down to the bottom of the bowl and transfer a generous portion to a soup bowl or plate. Enjoy right away.