Braised lettuce with créme fraîche and bacon

• Serves 6
• 5 mins to prepare and 30 mins to cook
• 120 calories/serving

Ingredients

• 1 tsp olive oil
• 1 x 200g pack smoked bacon lardons
• 200g (7oz) shallots, peeled but left whole
• 1 x 110g pack baby leeks, trimmed and cut into chunks
• 2 garlic cloves, crushed
• small handful fresh mint leaves
• 400ml (14fl oz) hot chicken stock
• 1 Romaine lettuce, halved, then quartered
• 1 round lettuce, cut into wedges
• 1 x 85g pack leafy butterhead salad
• 3 tbsp half-fat crème fraîche
• 1 tbsp chives, snipped

Directions

1. In a large nonstick frying pan, heat the oil. Cook for 10 minutes over medium heat, or until the lardons and shallots are crisp and golden. Place 1 tablespoon of bacon in a bowl and set aside.
2. Cook for 2 minutes after adding the leeks, garlic, and mint. Bring the stock to a boil, then remove from the heat. After 5 minutes of simmering, add the Romaine lettuce, cut-side up, and braise for another 5 minutes. Continue to braise for another 5 minutes after adding the round lettuce and butterhead leaves.
3. Using a slotted spoon, transfer the lettuce, onions, and lardons to a warmed serving tray, leaving as much liquid in the pan as possible.
4. Bring the stock to a boil by returning the pan to the heat. Remove the pan from the heat and whisk in the crème fraîche and a pinch of salt and pepper to taste. Distribute the sauce over the lettuce, then top with the reserved bacon and chopped chives.