Crumbled Bacon and Lettuce Salad

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2-3 round lettuces A few small dandelion leaves (optional)
  • 6 rashers lean rindless bacon, minced
  • 3 tablespoons lemon juice
  • 3 teaspoons granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon dry mustard


    Separate and wash the leaves. Drain, dry thoroughly, and tear into shreds. Toss the minced bacon in a hot pan until crisp, then drain on soft kitchen paper.

    Add the lemon juice, sugar, salt and mustard to the bacon fat remaining in the frying pan. Heat for 2-3 minutes, or until the sugar is dissolved. Arrange the lettuce leaves in a salad bowl, pour the hot dressing over, and toss gently.

    Serve immediately, topped with the crumbled bacon.