Wilted Lettuce with Hot Bacon Dressing
Fresh garden lettuce or wild greens doused with a hot vinegar-and-bacon-fat dressing that wilts the leaves just slightly. A tangy, warm salad that bridges the gap between winter preserved food and spring greens.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Skillet
- •Large salad bowl
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 14
- carbs
- 8
- protein
- 6
- calories
- 180
Instructions
- 1
Put the torn lettuce into a large heatproof bowl.
- 2
Cook the diced bacon in a skillet over medium heat until crisp. Remove the bacon, leaving the fat in the pan.
- 3
Add the vinegar, sugar, and water to the hot bacon fat. Stir until the sugar dissolves.
- 4
Bring the dressing to a quick simmer for about a minute.
- 5
Pour the hot dressing over the lettuce right away. Toss quickly until the leaves wilt slightly.
- 6
Top with the crisp bacon pieces and sliced green onion. Season with salt and pepper, then serve at once.
Chef's tips
Pour the hot dressing over the greens right before serving so they soften without turning mushy.
Storage
Best served immediately; does not store well once dressed.
Reheating
Not recommended; make fresh.
Common mistakes to avoid
- •Letting the dressed salad sit too long before eating, which makes it completely soggy
- •Using bacon that is not crisp enough to add good crunch
Serving suggestions
Cooked Wilted Lettuce with Hot Bacon Dressing?
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