We’re journeying through cookbooks to find dishes that are tasty enough to add to our own list of favorite recipes.

Today's recipe:

Page 83 of Alison Roman’s ‘Dining In’ cookbook, under “Knife-And-Fork Salads”: Vinegared Romaine with Sour Cream, Bacon, and Herbs.

Ingredients:

12 thick-cut smoked bacon strips (about 1 pound)

1/2 small shallot, very finely chopped

2 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

1 cup sour cream

2 small or 1 large head of romaine lettuce, ends trimmed, halved lengthwise (or quartered if large)

2 cups fresh herbs, such as parsley, cilantro, tarragon, and/or dill, tender stems and leaves

Olive oil, for drizzling

Flaky sea salt, for sprinkling