LAMB’S LETTUCE WITH CRISPY BACON
Lamb’s lettuce is the most delicate leaf of all, which makes it ideal for some crisp salty snippets of bacon and pine nuts.
100g lardons or diced pancetta 25g pine nuts around 80g-100g lamb’s lettuce
Heat the lardons in a medium nonstick frying pan over a medium heat until the fat starts to render, then continue to cook for a few
Hminutes until just starting to colour, stirring frequently.
Stir in the pine nuts and fry for another 2-3 minutes until the lardons and nuts are golden and crisp. Leaving behind the fat, drain on a double thickness of kitchen paper and leave to cool.
In a salad bowl, toss the lamb’s lettuce with olive oil to coat it and season with a pinch of salt, then scatter over the lardons and pine nuts.