Instructions: Use equal quantities of gem lettuce and radicchio.

Trim off the bottoms and remove the outside leaves which arent so good.

Cut the gem and radicchio in half then remembering that it is actually the white root that is going to hold these leaves together cut each half from the centre of the root out roughly making 100mm wedges held together by a tittle piece of root.

Gently wash in cold water drain spin or dry and place in a bowl.

Fry some slices or lardons of pancetta or streaky bacon until golden and crisp. Dress the salad with either olive oil and lemon juice dressing or herb and red wine vinegar dressing (qv).

Remove the pancetta from the pan with a slotted spoon and scatter over the salad.

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