Instructions 1 Wash and pick the lettuce into small bite size pieces. De-rind and cut the bacon into little finger size pieces. Fry the bacon fast in oil until it is a good brown colour, remove the bacon. 2 Add the rest of the salad oil; allow this to heat up until a crumb sizzles. Take the crusts
Fry bacon and save drippings. Cut bacon into 1/2 inch squares. Whisk raw eggs, drippings, salt and vinegar together and pour over greens and onions. Add warmed bacon pieces and sprinkle sugar over salad.
6 Servings 1 lb Dried navy beans 1 1/2 ts Salt 8 oz Bacon, cut into 1/2 inch Thick lengths and then Across into 1/2 inch lardons 1 md Onion (4 oz), peeled and Chopped (1 cup) 6 cl Garlic, peeled, crushed And chopped (1 tb) 1/2 c Chopped parsley 3 tb Red wine vinegar 3 tb Virgin olive oil 1 ts
or added to the salad a few hours before serving. Try to use the leanest cut you can find. Back bacon is ideal for this recipe but can be pricey. I prefer turkey bacon for its lower fat content. Bacon bits can also be used. Ingredients: 4 cups broccoli flowerettes 1/2 cup red onion or 2-4 green