I have a new favorite way to eat lettuce: Hot! Who would have thought it could be so good?! Especially seeing as I normally can’t stand hot lettuce.
As I mentioned in my last post, where I shared a Lettuce Soup recipe, I have an abundance of lettuce in my garden right now, so I’m trying different recipes to see how many ways we can eat it. While the Lettuce Soup was palatable, it wasn’t something I’d make every week.
Wilted Lettuce Salad, however, I could eat several times a week! It’s that good.
There are several different ways you can make it, usually all requiring a bacon and vinegar combination. We used turkey bacon, and it turned out great.
Here’s how I made mine, based on a recipe by Taste of Home:
Classic Wilted Lettuce Salad
- 6 strips turkey bacon, crumbled
- 1/4 c. white vinegar
- 2 Tbsp water
- 1 green onion, bulb and tops sliced
- 2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 heads tender green leaf lettuce, cut into strips
- 3-4 hard boiled eggs
In a large skillet, cook the bacon until crisp. Remove the bacon when done, leaving the drippings in the pan. To these drippings, add the vinegar, water, onions, and seasonings, heating over med-low until hot. Stir to dissolve sugar.
Remove pan from heat, and add the lettuce to the mixture. ( I actually strained off the onions, then returned the dressing to the pan before adding the lettuce, because I felt like the kids would eat it better w/out the onions.) Toss to coat. Place a lid over the pan to wilt the lettuce just slightly; 2-3 minutes. Remove lettuce from pan to a serving bowl, and top with crumbled bacon and sliced eggs.
Please try it. It’s a great way to use up a bunch of lettuce at once.