Again a memory from my youth. Wilted lettuce salad with a hot bacon dressing.
Many an evening meal was a simple salad, topped with a hot vinaigrette of bacon drippings and vinegar. Sided with a cast iron skillet of cornbread with lots of butter and the bacon from the dressing preparation.
This will work for just about any leafy green vegetable, and as I consider this, it would work with roasted cauliflower, par cooked broccoli, as a dressing for roasted zucchini, or …
One can adjust the sweetness of the dressing by varying the amount of sugar, I would be careful about the salt as bacon does vary in salt content.
As always this is a base recipe feel free to adjust or substitute, “Life is not a spectator sport, be adventurous.”
Wilted Lettuce salad with Hot Bacon Dressing
- 16 oz Bacon Thick Sliced, smokey
- 1 ea Red Onion Minced
- 2 tbsp Brown Sugar
- 1/2 cup White Vinegar
- 1 head Lettuce ~ 16 oz, your choice of greens, washed, drained, chopped
- Add greens to a large heat proof bowl
- In a large cast iron skillet, over medium heat, fry off the bacon and reserve
- Measure out 1/4 cup of fat, return to skillet and bring to a shimmer
- Add onion, and saute until softened.
- Add vinegar, sugar, salt, pepper to taste, bring to a high simmer
- Pour dressing over greens and toss to wilt
- Serve and garnish with bacon.
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