Ingredients Jump to Instructions ↓

  1. 6 ounces slab bacon, trimmed and cut into thin, bite-size pieces

  2. 1/2 cup water

  3. 2 shallots, peeled Kosher salt

  4. 3 tablespoons red wine vinegar

  5. 8 radishes, tops trimmed down to 1/2-inch, thoroughly washed and dried

  6. 1 tablespoon Dijon mustard

  7. 3 heads Bibb lettuce, removed, cut in

  8. 1/2, washed and dried

Instructions Jump to Ingredients ↑

  1. This is a simple combination of ingredients that I find refreshing. When I was growing up, my father would always serve a huge salad and say "You always need a few leaves to feel good". It is his salads that I carried with me throughout my career as a chef and mother. Cook's Note: For optimum results, chill the lettuce and radishes before tossing and serving. This salad is so refreshing when eaten cold! In a large skillet, over medium heat, add the bacon and 1/2 cup water. Bring the water to a boil and reduce until it evaporates. The bacon will start to render its fat and brown. Lower the heat and allow to cook at a slow, steady pace. When the bacon is crispy and light brown, drain the fat into a medium-size bowl and set the bacon aside. Put the shallots on a flat surface and cut them into thin rounds. Transfer to a large salad bowl and season them with salt, to taste. Add the red wine vinegar and mustard and stir to blend . Stir in the bacon fat, tasting as you go. Start with about 1/4 cup of the fat and taste as you add the rest. There should be a good balance between the bacon flavor and the acidity of the red wine vinegar. Set aside. Put the radishes on a cutting board and, using a small, sharp knife, slice them into 1/4-inch rounds (with the bit of the tops still attached). Add them to a small bowl and stir in the mustard. Add the Bibb lettuce to the bowl with the bacon dressing . Toss to blend. Taste for seasoning, then stir in the radishes and the cooked bacon. Serve immediately.


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