Cook's Note: For optimum results, chill the lettuce and radishes before tossing and serving. This salad is so refreshing when eaten cold!
In a large skillet, over medium heat, add the bacon and 1/2 cup water. Bring the water to a boil and reduce until it evaporates. The bacon will start to render
its fat and brown. Lower the heat and allow to cook at a slow, steady pace. When the bacon is crispy and light brown, drain
the fat into a medium-size bowl and set the bacon aside. Put the shallots
on a flat surface and cut them into thin rounds. Transfer to a large salad bowl and season them with salt, to taste. Add the red wine vinegar and mustard and stir to blend
. Stir in the bacon fat, tasting as you go. Start with about 1/4 cup of the fat and taste as you add the rest. There should be a good balance between the bacon flavor and the acidity of the red wine vinegar. Set aside. Put the radishes
on a cutting board and, using a small, sharp knife, slice them into 1/4-inch rounds (with the bit of the tops still attached). Add them to a small bowl and stir in the mustard. Add the Bibb lettuce
to the bowl with the bacon dressing
. Toss to blend. Taste for seasoning, then stir in the radishes and the cooked bacon. Serve immediately.