4 cups (1 litre) mixed colour baby potatoes

8 slices bacon, finely chopped

1 heart romaine lettuce, shredded

1 large tomato, seeded and cut into wedges

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a large pot of salted water, cook the potatoes until tender. Place them into ice water to cool and drain. Cut into wedges. Set aside.

In a skillet, cook the bacon until crisp. Drain on paper towels. Set aside.

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