Raw salad leaves and veg with fried bacon. Known at least since Francatelli 1852
Original Receipt in Francatelli 1852;
No. 171. A Bacon Salad.
Having prepared any kind of salad you may happen to have, such as endive, corn salad, lettuce, celery, mustard and cress, seasoned with beet-root, onions, or shalot; let the salad be cut up into a bowl or basin ready for seasoning in the following manner:- Cut eight ounces of fat bacon into small square pieces the size of a cob-nut, fry these in a frying-pan, and as soon as they are done, pour the whole upon the salad; add two table-spoonfuls of vinegar, pepper and salt to taste. Mix thoroughly.
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