Two huge heads of red leaf lettuce melted down to 4 portions of luscious wilted lettuce, flavored with red wine vinegar, shallot and bacon. The use of vinegar is very subjective, I thought it was perfect and L. felt that I had a heavy hand.
I served this as a side dish but think that it would make a very nice lunch for one, topped with a poached egg and served with a slice of toasted wholegrain bread.
2 large heads of sturdy lettuce, butter lettuce and its cousins are too delicate for this
1/4 pound best bacon, chopped
1 shallot, peeled and sliced into thin half moons
Red wine vinegar to taste
Wash the lettuce well and separate into individual leaves. Set aside in a colander to drain.
In a large skillet over medium heat, start cooking the bacon and the shallot. Cook for a few minutes until most of the bacon fat has rendered but do not let the bacon get crispy.
Add the lettuce, a large handful at a time, allowing the heat to wilt it and mixing in in with the shallot and the bacon before adding another large handful. I like my lettuce to remain crisp at the stem and the leaf completely wilted; you may prefer yours completely tender so check for taste.
Once your lettuce is wilted to your satisfaction, add vinegar to taste and stir well. I added a tablespoon for 2 whole heads of lettuce; you may want less so start small and add more after tasting.