Ingredients (Serves 2)
1 tsp ghee or olive oil
150g unsmoked or smoked bacon lardons
150g shallots, peeled
150g broccoli, cut into small florets
2 garlic cloves, chopped
300ml chicken stock (made with one organic stock cube)
1 Romaine lettuce, quartered lengthways
1 gem lettuce, cut into wedges
3 tbsps crème fraîche
Nutrition
Per Serving: 367 Calories, 13g Carbs, 18g Protein, 27g Fat
Preparation
Heat the ghee/oil in a large non-stick frying pan
Add the lardons and shallots and cook over a medium heat for 10 minutes, or until crisp and golden
Stir in the broccoli and garlic and cook for 2 minutes
Add the stock and bring to a boil. Simmer for 5 minutes
Add the Romaine lettuce and braise (cook partially submerged) for 5 minutes
Add the gem lettuce and braise for 5 minutes
Using tongs or a slotted spoon, transfer to two plates
Drain off as much stock back into the frying pan as possible
Return the pan to the heat and bring the stock to the boil
Remove the pan from the heat and whisk in the crème fraîche
Spoon the sauce over the salad and serve