This salad was always a sign that spring was well and truly arrived, as it made use of the first fruits of the garden. Seems like we'd have it almost every night when the garden would start providing lettuce, radishes and green onions -- the first tastes of spring. —Kayb
leaf lettuce, torn into bite-sized bits
chopped green onions
strips bacon, cut into lardons and fried until crisp
red wine vinegar or balsamic vinegar
In This Recipe
Toss the lettuce, onions and radishes in a large bowl.
Fry the bacon crisp. Drizzle hot bacon fat and lardons over salad.
Sprinkle with a tablespoon of red wine vinegar or balsamic vinegar, toss, and serve immediately.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!