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.
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