Braised lettuce and mixed salad leaves make a great light base for this créme fraîche and bacon salad, while mint leaves give it a fresh taste. Packed with flavour, it's perfect for hot summer days.
- Heat the oil in a large nonstick frying pan. Add the lardons and shallots and cook for 10 minutes over a medium heat, or until crisp and golden. Transfer 1 tbsp of the bacon to a bowl and set aside.
- Stir in the leeks, garlic and mint and cook for 2 minutes. Pour in the stock and bring to the boil. Simmer for 5 minutes, then add the Romaine lettuce, cut-side up, and braise for 5 minutes. Add the round lettuce and butterhead leaves and braise for a further 5 minutes.
- Transfer the lettuce, onions and lardons to a warmed serving platter using a slotted spoon, leaving as much stock as possible behind in the pan.
- Return the pan to the heat and bring the stock to the boil. Turn off the heat and whisk in the crème fraîche and a little seasoning to taste. Spoon the sauce over the lettuce and scatter over the reserved bacon and the snipped chives.
See more Bacon recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.