Braised lettuce with créme fraîche and bacon recipe
Braised lettuce and mixed salad leaves make a great light base for this créme fraîche and bacon salad, while mint leaves give it a fresh taste. Packed with flavour, it's perfect for hot summer days.
See method- Serves 6
- 5 mins to prepare and 30 mins to cook
- 120 calories / serving
- Gluten-free
- Healthy
Ingredients
- 1 tsp olive oil
- 1 x 200g pack smoked bacon lardons
- 200g (7oz) shallots, peeled but left whole
- 1 x 110g pack baby leeks, trimmed and cut into chunks
- 2 garlic cloves, crushed
- small handful fresh mint leaves
- 400ml (14fl oz) hot chicken stock
- 1 Romaine lettuce, halved, then quartered
- 1 round lettuce, cut into wedges
- 1 x 85g pack leafy butterhead salad
- 3 tbsp half-fat crème fraîche
- 1 tbsp chives, snipped
Each serving contains
- Energy
- 500kJ 120.0kcal
- Fat
- 9g
- Saturates
- 4g
- Salt
- 1.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.5gProtein 7.6gFibre 1.1g
Method
- Heat the oil in a large nonstick frying pan. Add the lardons and shallots and cook for 10 minutes over a medium heat, or until crisp and golden. Transfer 1 tbsp of the bacon to a bowl and set aside.
- Stir in the leeks, garlic and mint and cook for 2 minutes. Pour in the stock and bring to the boil. Simmer for 5 minutes, then add the Romaine lettuce, cut-side up, and braise for 5 minutes. Add the round lettuce and butterhead leaves and braise for a further 5 minutes.
- Transfer the lettuce, onions and lardons to a warmed serving platter using a slotted spoon, leaving as much stock as possible behind in the pan.
- Return the pan to the heat and bring the stock to the boil. Turn off the heat and whisk in the crème fraîche and a little seasoning to taste. Spoon the sauce over the lettuce and scatter over the reserved bacon and the snipped chives.
- See more Bacon recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
