In this American salad, the crispness of the bacon contrasts zuell with the texture of the lettuce. Serve it as an accompaniment to cold meat or, with plenty of crusty bread, as a light snack.
1 round lettuce, outer leaves removed, washed and shaken dry
6 streaky bacon slices, rinds removed and chopped
2 fl. oz. white wine vinegar
1 teaspoon sugar
1 teaspoon black pepper
6 spring onions , trimmed and chopped
Tear the lettuce leaves into medium-sized pieces and place them in a large bowl.
In a medium-sized frying-pan, fry the bacon over moderate heat for 6 to 8 minutes or until the bacon is crisp and has rendered most of its fat. Scrape the bottom of the pan frequently to prevent the bacon from sticking. Using a slotted spoon, remove the bacon from the pan and drain it on kitchen paper towels. Set aside.
Stir the vinegar, sugar, pepper and spring onions into the frying-pan. Bring the liquid to the boil. Remove the pan from the heat and pour the contents over the lettuce.
Using two large spoons, toss the salad to coat it thoroughly with the dressing. Sprinkle over the bacon and serve.