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1 head (large) romaine lettuce
1 large garlic clove
1 onion, minced
3 Tbsp. distilled white
2 tsp. vegetable oil
1/2 tsp. snipped fresh dill
salt and pepper to taste

Trim 1 large head of romaine and cut it crosswise into 1
1/2-inch sections. Separate the leaves; wash them and spin
them dry. Rub a wooden salad bowl with the cut sides of 1
large garlic clove, halved and add the romaine and 1 onion,
minced. In a small bowl, combine vinegar, vegetable oil, fresh
dill and salt and pepper to taste. Pour the dressing over the
lettuce and onion and toss the salad. In a heavy skillet, cook
1/4 pound lean sliced bacon (chopped fine) over moderate heat,
stirring, until it is crisp. Drizzle it and the fat over the
salad. Toss the salad and serve it immediately. Serves 4.

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