150g smoked bacon lardons or pancetta cubes
2 slices sourdough, cut into cubes
1 tbsp olive oil
6 Little Gem lettuce, 4 cut in half and 2 torn into leaves
75g mangetout, trimmed and finely sliced
for the salad cream
2 tbsp white wine vinegar
½ tsp plain flour
2 tsp caster sugar
2 tsp English mustard powder
40ml double cream, whisked to soft peaks
10 mint leaves, finely chopped
To make the salad cream, put all of the ingredients, except the cream and mint, into a small mixing bowl. Season and whisk over a simmering pan of water for 5 mins until thick. Remove from the heat and leave to cool a little. Fold in the cream and mint, then set aside.
Tip the bacon into a frying pan with a little oil and cook over a medium heat for 3-4 mins or until the bacon is starting to brown. Add the sourdough and gently fry everything for 8-10 mins, adding a little oil if the pan becomes dry. Cook until the bacon and the bread are golden and crisp. Remove from the heat and set aside.
Lay the lettuce halves on a baking sheet, cut-side-up. Drizzle with a little oil and season with sea salt. Use a blowtorch to scorch the cut side. If you don’t have one, just flash the lettuce under a hot grill.
Put the torn and charred lettuce into a bowl along with the mangetout, bacon and croutons, then toss through 3 tbsp salad cream. Serve with extra salad cream on the side.