1. Layer first 5 ingredients in a glass bowl in order of listing.
2. Spread on mayonnaise.
3. Sprinkle on sugar or honey, then cheese, then bacon.
4. Cover with foil and refrigerate overnight. Toss lightly just before serving.

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1. Halve the lettuce heads lengthwise and rinse carefully under running
2. old water to remove any dirt.
3. Shake off excess water and wrap in paper towels. Refrigerate until ready to serve.
4. Combine the remaining ingredients in a screw-top jar.
5. Cover and shake well. To serve the salad, place a lettuce half on each of 6 salad plates and moisten generously with freshly shaken dressing.

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1. Preheat oven to 350F. Trim and discard the outer leaves from the escarole, leaving the lighter green center.
2. Cut in half from root to tip. Trim and discard any discolored outer leaves of endive and Boston lettuce and cut them in half from root to tip.
3. Heat the olive oil in a large skillet over medium heat and add the lettuces.
4. Cook until golden on both sides. If lettuces don't fit in the skillet, perform this operation in batches.
5. Add garlic, coriander, thyme, rosemary, water and vinegar, cover, place in oven and cook 15 minutes.
6. Transfer the skillet to the stove top and remove the lettuces.
7. Let cool on a plate. Press the lettuces and add any braising liquid to the skillet.
8. Add the cream and cook until the liquid becomes saucelike.
9. Pour into a bowl and let cool.
10. To serve, cut halves of Boston lettuce and escarole in half. Arrange all lettuces on a platter and pour the sauce over the top.

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1. Heat the dressing in a wok over a medium heat. Add the beans and chilli and stir fry for 2-3 minutes until the majority of the liquid has evaporated.
2. Season to taste, and add chives.
3. Divide the mixture between the lettuce leaves and serve.

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1. Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce.
2. Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups.
3. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce. There should be about 2 cups of each. Add to the bowl.
4. Cut pepper lengthwise into thin strips. There should be about 1 cup.
5. Add to the bowl. Add oil, vinegar, salt and pepper and blend well. Serve immediately.

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