- (How hungry are you?) No-nitrate Bacon
- (1 head of lettuce) Romaine Heart
- (1/2 is plenty if you’re eating the peel ) Organic Orange
- (Sprinkling) Salt
- Cracked Pepper
Slice a Romaine Heart long ways down the center rending it in two beautiful halves.
Slice the No-nitrate Bacon into pieces (or don’t). Sauté in a pan over medium-low heat until you’re satisfied with how done they are, but please don’t over-do this. Remove the bacon from the pan and set aside. You may want to remove some of the rendered fat from the pan. You may want to remove all of it and use butter instead. Your choice, but make sure there is a good layer of fat before adding the Romaine.
Turn the heat up to medium-high. Place the halved Romaine hearts in the pan, adjusting them to make sure they are lying flat. Let them cook face down without disturbing them until you can’t stand it anymore. They should be caramelized and brown around the edges and the pan will likely be smoking. Turn on your overhead fan or open a window. Plate the Romaine Hearts and sprinkle each half with a little salt and cracked pepper.
Scatter the cooked bacon over the lettuce in the most delightful way you can. Slice half of an organic orange into wedges and add that to the plate. For a real culinary encounter, use a knife and fork to eat the flesh of the orange with its peel as you contentedly consume everything else.