1 head romaine lettuce
250 g lean bacon, diced 1/2 lb
1 large onion, diced
1 tomato, peeled, seeded & coarsely chopped
2 ml salt 1/2 tsp
1 ml black pepper 1/4 tsp
hot bouillon or water
Trim lettuce and wash under cold water. Shake dry, plunge into boiling water for 2 minutes until barely tender and drain. Cook bacon in pan until crisp. Drain off half the fat, add onion, tomato and cook until onion is tender. Add lettuce, sprinkle with salt, pepper and cook covered, over low heat for 10 minutes. Add a little stock if needed but lettuce should be dry when cooked. Serve hot with roast poultry.
Serves 4