1 lg. cauliflower
1 sm. lettuce
6 bacon slices
2 tbsp. vinegar
3 tbsp. oil
Salt
Pepper
Chopped parsley

Cook cauliflower in boiling, salted water until just tender. Drain and chill. Separate into flowerets and discard any hard stems. Arrange flowerets on bed of crisp lettuce leaves. Fry bacon until golden brown and crisp, drain on absorbent paper and crumble. Beat vinegar and oil; add salt and pepper to taste. Pour dressing over cauliflower. Sprinkle with crumbled bacon and chopped parsley.