"BLT Salad with Swordfish Steaks"

Name: "BLT Salad with Swordfish Steaks"
Ingredients: ⅓ lb. double-smoked bacon (very smoky), smoked meaty pancetta (mildly smoky), or meaty pancetta (no smoke, just pork flavor); ¼ cup EVOO; 5 spring onions or 1 bunch scallions, whites finely chopped and greens thinly sliced on an angle; 3 cloves garlic, finely chopped or grated; ⅓ cup white wine vinegar; Salt; pepper; 4 swordfish steaks (1 to 1 1/4 inches thick), skin trimmed, bloodline removed; Crushed red pepper; 2 sprigs fresh oregano, leaves stripped and chopped, or 1 tsp. dried oregano; 2 tbsp. finely chopped fresh rosemary; Olive oil cooking spray (preferably nonaerosol); 2 lemons, halved; 8 cups (total) coarsely chopped romaine hearts and escarole; 3 heirloom tomatoes, cored, then sliced into wedges

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Cast iron skillet
Skillet
Whisk
Chef's knife
Cutting board
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Serving platter
Stove
Freezer

Ingredients

⅓ lb. double-smoked bacon (very smoky), smoked meaty pancetta (mildly smoky), or meaty pancetta (no smoke, just pork flavor)
¼ cup EVOO
5 spring onions or 1 bunch scallions, whites finely chopped and greens thinly sliced on an angle
3 cloves garlic, finely chopped or grated
⅓ cup white wine vinegar
Salt
pepper
4 swordfish steaks (1 to 1 1/4 inches thick), skin trimmed, bloodline removed
Crushed red pepper
2 sprigs fresh oregano, leaves stripped and chopped, or 1 tsp. dried oregano
2 tbsp. finely chopped fresh rosemary
Olive oil cooking spray (preferably nonaerosol)
2 lemons, halved
8 cups (total) coarsely chopped romaine hearts and escarole
3 heirloom tomatoes, cored, then sliced into wedges