Salade au Lard

• Chicory, young spinach leaves, dandelion, endive, or watercress
• Vinaigrette dressing
• 1 rasher of bacon

Wash the salad leaves and dry well. Trim the rind off the bacon and cut into little sticks about half an inch long. Fry the rinds slowly in a frying pan to extract the fat; when it starts to run remove the rinds and fry the bacon pieces until crisp and brown, while you are making a slightly vinegary dressing; don’t add much salt, the bacon will do this.

Toss the salad in the dressing an