Be sure that you wash the leaves carefully so that no lurking germs cling to them.

Fill your salad bowl with the crisp leaves, from which the flowerhead has been plucked.

For dressing, dice a teacup of the most delicious bacon you can obtain and fry it to a crisp brown together with a small sliced onion.

Add to the fat two tablespoons of sugar, half a teaspoon of mustard; salt will scarcely be necessary the bacon will furnish that.
Blend the fat, sugar, and mustard, and pour in a measure of the best apple vinegar, diluted to taste.

Bring this mixture to the boiling point, and when it has cooled slightly pour it over the lettuce leaves, lightly turning with a silver fork.