Préparation

Remove leaves from lettuce and place in a colander. Pour over boiling water until leaves start to wilt. Refresh under cold running water, then drain and transfer to a large bowl.
Place sugar, vinegar and 2 tbsp water in a small bowl and stir until sugar dissolves. Pour over lettuce and toss with speck. Refrigerate until ready to serve.

Ingrédients

  • 1 iceberg lettuce, core removed
  • 1 tsp caster sugar
  • 1 tbsp white wine vinegar
  • 100 g smoked speck (see Note), cut into lardons