It must be the springlike weather here in the East that has us craving green and crunchy. To satisfy this hunger, we chopped up a thick slice of pancetta and a couple of scallions, and gave them a quick sauté until the pork was crispy and the onions were soft. Then we whisked together some good green olive oil and a few tablespoons of our own red wine vinegar—it’s been aging nicely in a crock on the shelf. We spooned everything on top of “wedges” of butter lettuce. Seems too simple and perhaps a little lightweight for girls such as ourselves who boast big hearty appetites, but it tasted so very good and was just the ticket. But now that the afternoon has worn on, we think it will be “tea and biscuits” before very long. Our stomachs are rumbling.