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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Active time: 20 min Start to finish: 20 min 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) |
Directions:
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.
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.
3. Cooks' note: Lettuce can be washed and torn 1 day ahead and chilled in a sealed plastic bag lined with paper towels.
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