Ingredients:

  • 6 slices thick-cut bacon (about 170g), preferably smoked
  • 2 tablespoons water (30ml)
  • 2 tablespoons bacon fat, reserved from cooking bacon (30ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon balsamic glaze (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • 1/4 teaspoon black pepper (1.5ml)
  • 1/8 teaspoon salt (0.75ml)
  • 1 large head of leaf lettuce (about 300g), such as red leaf or butter lettuce, washed and roughly chopped
  • 1/4 cup thinly sliced red onion (about 40g)

Instructions:

  1. Place bacon in a large skillet with water. Cook over medium heat until crispy, about 10-12 minutes. Remove bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet. Crumble the cooked bacon.
  2. Whisk together the reserved bacon fat, apple cider vinegar, balsamic glaze, Dijon mustard, salt, and pepper in the skillet. Heat over medium heat until warm, about 1 minute.
  3. Add the chopped lettuce and red onion to the skillet. Toss gently to coat with the warm dressing. Cook until the lettuce is just wilted, about 1-2 minutes.
  4. Transfer the wilted lettuce to a serving bowl. Top with the crumbled bacon. Serve immediately.