Wilted Lettuce Salad
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Wilted Lettuce Salad
1 large head leaf lettuce
6 lean bacon slices
1.5 tablespoons cider vinegar
Salt and freshly ground black pepper
3 large hard-cooked eggs
Wash the lettuce well and spin-dry it. Tear the leaves into large
bite-size pieces and set them aside.
In a large nonreactive skillet, fry the bacon until crisp. Remove the
slices and drain them on paper towels; leave the bacon fat in the skillet.
Turn off heat under the skillet and add the lettuce while the bacon fat is
still hot. Toss to coat well. Add the vinegar and season with salt and a
generous amount of black pepper. Slice the eggs thin and crumble the bacon;
add to the the salad, tossing well until thoroughly combined. Serve warm.
Serves 4 to 6
Source: Mary Emmerling's American Country Cooking
List of Ingredients
Instructions
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