Ingredients:

  • 1 large head of romaine lettuce or 2 small heads (about 250g)
  • 4 slices of bacon (about 120g), chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) apple cider vinegar
  • Salt and pepper to taste
  • Optional: 1 tablespoon (15g) Dijon mustard for extra tang

Instructions:

  1. Wash and dry the lettuce thoroughly, then chop into bite-sized pieces.
  2. In a large skillet, cook chopped bacon over medium heat until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate.
  3. Lower the heat and add minced garlic to the bacon fat, sauté until fragrant, about 1 minute.
  4. Pour in the olive oil and apple cider vinegar. If using, add Dijon mustard. Stir to combine.
  5. Add the chopped lettuce to the skillet. Using tongs, toss until the lettuce is slightly wilted but still vibrant, about 2 minutes.
  6. Season with salt and pepper, toss in the cooked bacon, and serve immediately.