Bacon Salad

Ingredients

• 6 slices Bacon
• 6 tablespoons Butter
• 2 tablespoons White Wine Vinegar (Originally vinegar or lemon juice. Substituted with white wine vinegar for modern preference.)
• 3 Egg Yolks
• 1/4 teaspoon Paprika
• 1/4 teaspoon Mustard Powder
• 1 head Lettuce
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/8 teaspoon Black Pepper (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cut the bacon slices into small squares. Fry in a skillet over medium heat until delicately browned and crispy, about 8-10 minutes. Drain the bacon on paper towels.
2. 2In a small saucepan, heat the butter and vinegar over medium heat. In a separate bowl, whisk together the egg yolks, paprika, and mustard powder. Gradually whisk the warm butter and vinegar mixture into the egg yolk mixture. Cook over low heat, stirring constantly, until the dressing thickens slightly, about 2-3 minutes. Remove from heat and let cool completely.
3. 3Cut the head of lettuce into narrow ribbons. In a large bowl, toss the lettuce and bacon bits together. Pour the cooled dressing over the lettuce and bacon. Season with salt and pepper to taste. Toss gently to combine. Serve immediately.