A warm salad that turns humble iceberg lettuce into something worth eating on a weeknight. The sharp vinaigrette and bacon fat wilt the leaves just enough to coax out their mild sweetness while keeping them crisp at the core. Dinner in fifteen minutes.

Serves 2. 20 minutes, 15 at the stove.

About 450 calories a serving, 21 g protein, 3 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Chop 4 ounces bacon into half-inch pieces and set a skillet over medium heat. Cook the bacon, stirring now and then, until the edges brown and fat renders, about 6 minutes. When the bacon is nearly crisp, add 2 tablespoons minced onion and 1 minced garlic clove and cook, stirring, for 1 minute more.7 min
2. While the bacon cooks, tear the iceberg lettuce into bite-sized pieces (about 8 cups) and pile it into a wide bowl. Pour 2 tablespoons oil into the warm skillet.
3. Once the oil shimmers, pour the whole contents of the skillet, bacon, fat, onion, and garlic, over the lettuce. Toss to wilt the leaves lightly, about 20 seconds.
4. Pour 3 tablespoons red wine vinegar into the warm skillet to deglaze it, scraping up any browned bits with a wooden spoon, then pour the vinegar over the salad. Toss again and season with salt and pepper to taste. Serve right away.

Note Swap the bacon for crispy chickpeas tossed in oil if you prefer. Leftovers will keep in the fridge for one day but will lose their crispness; reheat gently in a low oven or serve as a side to grilled chicken or fish to stretch the meal.