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Recipe: Wilted Lettuce
Nov. 5th, 2013 09:13 amI don't know if I've posted this before, but if I did I didn't tag it properly, so here it is again.
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adelavanbrugge to a lot of new foods when we got married, but she brought a few new things to the table as well. Most of them came from her Grandma Crockett's kitchen, including this one. As usual, measurements are wildly speculative.
Wilted Lettuce
1 head of lettuce, cut into bite size pieces (green leaf or romaine is good, or spinach)
1/2 lb of bacon (or more, or less)
2 green onions
1/2 t. salt
2 t. sugar
3 T vinegar (white is traditional, red wine is good, an extra splash of balsamic will not go amiss)
Fry the bacon until it is crispy. Often we will go ahead and cook up a whole pound of bacon, saving what we don't use for later sandwiches or other leftover bacon implementations.
While the bacon is frying, put the chopped greens in a large bowl. Chop up the green onions (I grew up eating the green part and throwing the white part away, she was the opposite; I say use both) and add them to the lettuce. Sprinkle with salt and sugar. These measurements especially are a guess. It's hard to put in too much sugar, but too much salt will ruin your day. You can always add more later.
Remove the bacon from the pan. Chop or crumble however much you want and add to the bowl. Remove all but a few tablespoons of the bacon grease from the pan. If you are feeling health conscious, you can supplement the bacon grease with some olive oil. Add the vinegar to the bacon grease (carefully!) and return to medium heat. Simmer the mixture for a couple of minutes until your kitchen smells like vinegar. Pour the hot dressing over the salad and toss vigorously.
This makes an excellent side dish for many things, but more often than not we just put the bowl between us and attack it with two forks, sometimes with a side of pork chops or other non-vegetable. I can't remember if it makes good leftovers, because it hasn't lasted that long in years.
I introduced
adelavanbrugge to a lot of new foods when we got married, but she brought a few new things to the table as well. Most of them came from her Grandma Crockett's kitchen, including this one. As usual, measurements are wildly speculative.Wilted Lettuce
1 head of lettuce, cut into bite size pieces (green leaf or romaine is good, or spinach)
1/2 lb of bacon (or more, or less)
2 green onions
1/2 t. salt
2 t. sugar
3 T vinegar (white is traditional, red wine is good, an extra splash of balsamic will not go amiss)
Fry the bacon until it is crispy. Often we will go ahead and cook up a whole pound of bacon, saving what we don't use for later sandwiches or other leftover bacon implementations.
While the bacon is frying, put the chopped greens in a large bowl. Chop up the green onions (I grew up eating the green part and throwing the white part away, she was the opposite; I say use both) and add them to the lettuce. Sprinkle with salt and sugar. These measurements especially are a guess. It's hard to put in too much sugar, but too much salt will ruin your day. You can always add more later.
Remove the bacon from the pan. Chop or crumble however much you want and add to the bowl. Remove all but a few tablespoons of the bacon grease from the pan. If you are feeling health conscious, you can supplement the bacon grease with some olive oil. Add the vinegar to the bacon grease (carefully!) and return to medium heat. Simmer the mixture for a couple of minutes until your kitchen smells like vinegar. Pour the hot dressing over the salad and toss vigorously.
This makes an excellent side dish for many things, but more often than not we just put the bowl between us and attack it with two forks, sometimes with a side of pork chops or other non-vegetable. I can't remember if it makes good leftovers, because it hasn't lasted that long in years.