6 ounces slab bacon, trimmed and cut into thin, bite-size pieces 1/2 cup water
2 shallots, peeled
3 tablespoons red wine vinegar
8 radishes, tops trimmed down to 1/2-inch, thoroughly washed and dried
1 tablespoon Dijon mustard
3 heads Bibb lettuce, removed, cut in 1/2, washed and dried
For optimum results, chill the lettuce and radishes before tossing and serving. This salad is so refreshing when eaten cold!
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