A Salad of Hot Bacon, Lettuce, and Peas

1. 1

   Trim the bacon and discard its rind.

2. 2

   Cut it into short lengths and cook in a nonstick pan, with a little oil if necessary, until crisp.

3. 3

   Remove the bacon from the pan and drain on paper towels.

4. 4

   Tear the bread into small, jagged-edged pieces, discarding the crusts as you go.

5. 5

   Fry in the pan in which you cooked the bacon, adding more oil as necessary.

6. 6

   As soon as the pieces are nicely golden and blessed with the flavor of the smoked bacon, remove to paper towels to drain and salt them lightly.

7. 7

   While the bread and bacon are cooking, wash the lettuce, separate the leaves, tear them into manageable pieces, and put them in a serving bowl.

8. 8

   Finely shred the fennel and toss it into the lettuce leaves with the peas.

9. 9

   Make the dressing by mixing the mustard, vinegar, a grinding of salt and pepper, and the oil in a small bowl or shaking them together in a small jar.

10. 10

    Put the hot bacon and bread in the salad, gently toss with the dressing, then serve immediately.

No additional tips available.