LAMB’S LET­TUCE WITH CRISPY BA­CON

Irish Daily Mail - YOU - - YOU FOOD -

SERVES 4

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.

HH

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