This is definitely not your average BLT. Lettuce and tomatoes both take on a whole new character when cooked, particularly when they are tossed in the salty fat left from frying a bit of bacon. This is an excellent super-quick brunch or supper.
Serves 2
2 tablespoons sunflower, rapeseed or olive oil
4 rashers of bacon
2 large or 3 small Little Gems, or other small, compact lettuce
200g small-medium tomatoes
Sea salt and freshly ground black pepper
Heat 1 tablespoon oil in a large, non-stick frying pan over a medium heat. Add the bacon and fry until cooked to your liking on both sides. Remove from the pan and keep warm.
Meanwhile, cut the lettuces lengthways into quarters and halve the tomatoes. Combine them in a large bowl with the remaining 1 tablespoon oil and some salt and pepper. Toss gently together to distribute the oil and seasoning.
Tip the lettuce and tomatoes into the hot bacon pan. Cook for about 4 minutes until the lettuce is wilted and browned and the tomatoes are soft and coloured, turning everything once or twice and returning the bacon to the pan for the last 30 seconds or so, to reheat.
Serve straight away, with some bread on the side to wipe up all the delicious juices.
SWAPS If you don’t mind abandoning the BLT conceit, you can make a lovely version of this dish using spinach, kale, Brussels tops or pretty much any wilted greens, in place of the lettuce.