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Author Notes: 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
cups leaf lettuce, torn into bite-sized bits
cup sliced radishes
cup chopped green onions
strips bacon, cut into lardons and fried until crisp
tablespoon red wine vinegar or balsamic vinegar
- 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.
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