Label
All
0
Clear all filters

Alma Lach

Salade au Lard

Lettuce with Bacon

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 slices lean bacon
  • Lettuce for six
  • 1 onion, diced
  • ½

Method

  1. Cut bacon into ½-inch pieces. Stir-fry until crisp and the fat is rendered. Observe how much fat is in skillet. If more than 5 tablespoons, spoon some out, leaving approximately 5 tablespoons

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title