Hear me out. In this case, the phrase “wilted salad” is a recipe title, not a criticism. You actually wilt this salad on purpose. Full disclosure: it doesn’t turn out pretty. But it does turn out yummy.
This is my paternal grandmother’s recipe, and she taught it to my mother, who made it often when I was younger, so this tastes like childhood to me. But even if I were trying it first as an adult, without the added attraction of nostalgia, I think I would still enjoy it because it’s vinegary, salty, and bacony, three of my favorite flavor profiles.
So, without further ado, here it is. Super easy.
So, without further ado, here it is. Super easy.
wilted salad
3 slices of bacon
a head of iceberg lettuce
a bunch of scallions
1 tsp. sugar
2 tbsp. apple cider vinegar (or to taste)
Fry bacon slices until crisp.
a head of iceberg lettuce
a bunch of scallions
1 tsp. sugar
2 tbsp. apple cider vinegar (or to taste)
Fry bacon slices until crisp.
While bacon is frying, remove core from lettuce and tear the rest of the head into pieces, separating the leaves as you go. Chop scallions, including the green tops.
Remove bacon from skillet and drain on a paper towel.
Dip out some of the bacon drippings until you have a couple of tablespoons left in the skillet. Add sugar and vinegar to the drippings and stir until sugar is dissolved. Add lettuce and scallions to the hot pan, turning them so that they get some of the dressing. Add a good pinch of salt and some pepper. Continue turning the greens until they are barely wilted. Crumble bacon and add to the pan. Taste and adjust seasonings, if needed.
I’ve never added hot sauce to this, but I bet it’d be fabulous.
