Braised lettuce with créme fraîche and bacon recipe

  • Serves 6
  • 5 mins to prepare and 30 mins to cook
  • 120 calories / serving
  • Healthy
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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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.

  • Ingredients

  • 1 tsp olive oil
  • 1 x 200g pack smoked bacon lardons
  • 200g (7oz) shallots, peeled but left whole
  • 1 x 110g pack baby leeks, trimmed and cut into chunks
  • 2 garlic cloves, crushed
  • small handful fresh mint leaves
  • 400ml (14fl oz) hot chicken stock
  • 1 Romaine lettuce, halved, then quartered
  • 1 round lettuce, cut into wedges
  • 1 x 85g pack leafy butterhead salad
  • 3 tbsp half-fat crème fraîche
  • 1 tbsp chives, snipped
  • Energy 500kj 120kcal 6%
  • Fat 9g 12%
  • Saturates 4g 18%
  • Sugars 3g 3%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 3.5g Protein 7.6g Fibre 1.1g


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