Lettuce and Bacon Recipe
Ingredients
| 6 small heads romaine lettuce | ||
| Boiling water | ||
| Lean bacon | 1/2 pound, diced | |
| Onion | 1 Large, minced | |
| 1 large tomato, peeled and seeded (optional) | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Sprinkling of a favorite herb such as fresh or dried basil, thyme or marjoram | ||
| Hot chicken bouillon or water (if necessary to prevent scorching) | ||
Directions
Trim the romaine heads but leave them whole.
Wash through several changes of cold water until no sand remains in the bottom of the basin.
Shake dry.
Plunge the lettuce into a large saucepan filled with boiling water and cook for about 2 minutes.
Do not overcook; the lettuce must remain firm.
Drain and lay in a strainer to allow the lettuce to drip off excess moisture.
Dry between paper towels.
In a deep frying pan, cook the bacon until crisp.
Pour off about two-thirds of the fat in the pan.
Add the onion and tomato, and cook, stirring constantly, until the onion is tender.
Add the lettuce.
Season with salt and pepper and sprinkle with the herb.
Cook covered over low heat for about 10 minutes.
Check for dryness; if necessary, add a little hot bouillon or water, 1 or 2 tablespoons at a time, to prevent scorching.
The cooked lettuce should be dry.
Wash through several changes of cold water until no sand remains in the bottom of the basin.
Shake dry.
Plunge the lettuce into a large saucepan filled with boiling water and cook for about 2 minutes.
Do not overcook; the lettuce must remain firm.
Drain and lay in a strainer to allow the lettuce to drip off excess moisture.
Dry between paper towels.
In a deep frying pan, cook the bacon until crisp.
Pour off about two-thirds of the fat in the pan.
Add the onion and tomato, and cook, stirring constantly, until the onion is tender.
Add the lettuce.
Season with salt and pepper and sprinkle with the herb.
Cook covered over low heat for about 10 minutes.
Check for dryness; if necessary, add a little hot bouillon or water, 1 or 2 tablespoons at a time, to prevent scorching.
The cooked lettuce should be dry.
Chef
