2 cups (500 ml) diced bread

3 tablespoons (45 ml) butter

8 slices bacon, finely chopped

1 head romaine lettuce (or 2 hearts), shredded into pieces

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

Salt and pepper

In a skillet, brown the bread in the butter. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the bacon until crisp. Drain on paper towels. Set aside.

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