Braised lettuce & smoky bacon from At Home in the Kitchen: Simple Recipes from a Chef's Night Off (page 83) by David Kinch and Devin Fuller

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Notes about this recipe

  • rmardel on November 25, 2021

    This is wonderfully rich and savory. My romaine was perhaps more tender than the author's, as it cooked in a small fraction of the time, and I had to adapt accordingly, but the finished dish was wonderfully flavorful. I pretty much stuck to the recipe except for timing with the actual lettuce itself. And I used guanciale instead of traditional slab bacon, as it was what I happened to have in the fridge. I'm not convinced I would be inclined to try this any other way now, it was the perfect marriage of flavors or pork, savory lettuce, and walnuts.

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