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Bibb Lettuce Salad with Eggs and Pancetta


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Rate this recipe 4.3/5 (6 Votes)


  • 6 slices pancetta
  • 1/4 cup Champagne vinegar
  • 2 T. honey
  • 1 shallot, minced
  • 1/4 cup olive oil
  • 1 head Bibb lettuce, leaves torn
  • 2 T. chopped fresh tarragon
  • 3 hard-boiled eggs


Adapted from


Step 1

In skillet, cook pancetta over medium-high heat until crispy, 2 minutes per side. Transfer to paper towels. In same skillet, heat pancetta drippings, vinegar, noey and shallot, 3 minutes. Off the heat, whisk in oil; season. Arrange lettuce on platter; top with eggs, crumbled pancetta,, dressing and tarragon.


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