1 1/2 pounds Boston lettuce (3 heads), torn into bite-size pieces (16 cups)
Directions
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, just until crisp. Transfer with a slotted spoon to paper towels to drain, discarding fat from skillet.
Whisk together vinegar, shallot, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuce and bacon and toss well.
