M: Why is it no matter how good the ingredients are in a salad I make at home it never seems to be as good as what I’m served in a restaurant? My ingredients are, without question, fresher. The dressing exactly to my taste. Nothing lurking I’d prefer not be there. So what’s up? A few years ago I discovered a key issue which made a huge difference for me. The salad I was eating at home was not just chilled. It was *too* chilled. Constructed straight out of the refrigerator, my salad was just too cold to really let the flavors come forth. Apparently, the restaurant secret to good salad was letting it sit around a little until it made it out to the table. Now I tend to let salads rest on the counter for a bit before serving. This wilted salad cuts out the middle man and the world is better for it.
You know how bacon makes everything better? Well, pour bacon *drippings* on top and you’ve really got something. I wondered if this was just going to be a soggy bowl of lettuce in bacon grease, but the ratio of dressing to lettuce is right on the mark. Just enough to appropriately wilt the lettuce without making it a sad thing. Oil and vinegar dressing for the bacon lover. Heck yes, says me.
The only change I’ll make next time around (and there will be a next time) concerns the onions. I do love me a spring onion, but you know what I like better than a spring onion? A *sauteed* spring onion. I think I’d give them a quick pass though the pan full of drippings before taking it to the bowl. This is a matter of taste, of course. But then, what isn’t? Besides, I was right about that cold salad thing so I consider myself an expert on what I like.
Recipe: Killed Lettuce
Summary: Whether you call it killed, kilt or wilted, this bacon bathed salad finds common ground for your nutritional sensibilities. From The Southern Foodways Alliance Community Cookbook.
- 12 c Baby Leaf Lettuce
- 4 Spring Onions, sliced thinly
- 4 Slices Bacon
- 1/4 c Apple Cider Vinegar
- 2 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Pepper
- Dry lettuce and combine with onions in a large serving bowl.
- Fry bacon in a cast iron skillet at medium heat until crispy and fat has been rendered out.
- Remove bacon from skillet and set aside.
- Add vinegar, salt and pepper to drippings in the skillet and stir until sugar is dissolved and mixture is hot.
- Pour mixture over lettuce and onions and toss to coat and wilt lettuce.
- Top with reserved bacon and serve immediately.