This is from Sunset Magazine. The dressing seems like a more interesting version of the usual hot bacon dressing. I might try adding diced hard-cooked egg to the salad.

1 small head romaine lettuce
2 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon catsup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
6 strips bacon, cut into 1/2 inch pieces
Salad oil
1 medium onion chopped (or less)
1 clove garlic, minced or pressed
1 cup cherry tomatoes, halved
Salt and pepper

Tear lettuce into bite-size pieces (should make about 10 cups) and set aside. In a small bowl mix the sugar, lemon juice, catsup, Worcestershire, and mustard. Set aside.

Place a wok or wide frying pan over high heat. When it's hot, add the bacon and cook until crisp. Remove the pan from the heat and lift out the bacon with a slotted spoon, and drain on paper towels. Discard all but 1/4 cup of the drippings and add enough oil to make 1/4 cup (if needed). Return to high heat. When the drippings are hot, add the onion and garlic. Cook, stirring, for 30 seconds. Add the lemon juice mixture and bring to a boil. Add the lettuce and tomatoes and immediately remove it from the heat. Stir the salad. Add the bacon, and stir again. Turn into a bowl and season with salt and pepper. Makes 4 to 6 servings.