Lee's Kitchen Hints: To crisp up any limp lettuce, first soak the leaves in a bowl of lukewarm water for 5 minutes. This allows the cells (or pores) in the lettuce to soak up the water and become plump. Drain the lettuce and now soak in ice cold water for another 5 minutes. This allows the cells to close and the results will be crisp lettuce. Spin dry and place in a salad bowl. Any leftover lettuce can be refrigerated in a plastic baggie with a paper towel wrapped around the lettuce.
2 large eggs
Sea salt and freshly ground black pepper
Shaved Parmigiano-Reggiano cheese, for garnish
Mix around on the baking sheet to coat cubes with some of the oil
Meanwhile, place the eggs in a small saucepan and cover with water.
Fry bacon until crisp. Remove to a paper towel-lined plate and crumble when cool enough to handle.
Add the anchovies, garlic, vinegar, lemon juice, Dijon, Worcestershire, and grated cheese.
If the dressing seems too thick, add a tablespoon or two of water and process again.
Season to taste with salt and pepper.