Bacon and Lettuce SaladRob Fiocca
Active time: 20 min Start to finish: 20 min
Cooks' note:
• Lettuce can be washed and torn 1 day ahead and chilled in a sealed plastic bag lined with paper towels.
Recipe information
Total Time
20 minutes
Yield
Makes 8 servings
Ingredients
10 slices meaty smoked bacon (1/2 pound), cut crosswise into 2-inch-long pieces
2 tablespoons white balsamic vinegar
1 tablespoon finely chopped shallot
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds Boston lettuce (3 heads), torn into bite-size pieces (16 cups)
Preparation
Step 1
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, just until crisp. Transfer with a slotted spoon to paper towels to drain, discarding fat from skillet.
Step 2
Whisk together vinegar, shallot, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuce and bacon and toss well.
