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Cut two [three | four] thin slices from the lemon. Cut the remaining lemon into 6 wedges. Halve the cucumber lengthways and cut into 0.5 cm half moons. Halve the tomatoes and cut into 1 cm wedges. Cut the romaine lettuce into fine strips.
In a tall mixing bowl, mix the juice of 6 [9 | 12] lemon wedges, 500 ml [750 ml | 1000 ml] water* and 2 tbsp [3 tbsp | 4 tbsp] sugar* using a hand blender for 30 seconds until the sugar* has dissolved. Season with sugar*. Place in the fridge until the end of the recipe.
Heat 1.5 tbsp [2.25 tbsp | 3 tbsp] oil* in a large pan. Fry the potato cubes for 7 - 8 minutes until golden brown on all sides. Season with salt* and pepper*. Remove.
In a small bowl, mix mustard, aioli, yogurt, Worcester sauce, hard cheese, 2 tbsp [3 tbsp | 4 tbsp] olive oil*, salt*, pepper* and vinegar* to make a dressing.
In the same pan, without adding any more fat, fry the bacon for 1 - 2 minutes on each side until it is crispy.
Pour chilled lemonade into glasses. Garnish with the thin lemon slices. Divide the salad between deep plates. Spread the potato cubes over the salad and drizzle with dressing. Arrange the cucumber half-moons and tomato slices on top and season lightly with salt* and pepper*. Top with crispy bacon. Enjoy!