• 4 hearts romaine, chopped
  • 4 slices bacon
  • 2 tablespoons sugar
  • 1/4 cup vinegar
  • Kosher salt and freshly ground black pepper


Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.