Let’s…Keep Cooking!

From "The Kentucky Fresh Cookbook"


From “The Kentucky Fresh Cookbook”

I hope you all enjoyed the hominy muffins yesterday! Next up in our week of recipes comes from the “April” section of Maggie Green’s The Kentucky Fresh Cookbook, available at UPK. Get ready for spring with this fresh and savory salad. Says the author:

I found this recipe, handwritten in pencil, on a yellowed card in my grandmother’s recipe box. The soft lettuce, crisp bacon, and hot dressing combine to make a Kentucky favorite, especially with the freshest tender spring greens and a dab of pork (bacon) cured and stored for the winter.

Wilted Lettuce with Hot Bacon Vinaigrette

Makes about 6 servings

4 slices bacon, about ¼ pound
2 heads Bibb lettuce, washed and torn into pieces (about 6 cups)
½ small red or sweet onion, very thinly sliced (about ½ cup)
¼ cup apple cider vinegar
2 tablespoons water
2 teaspoons sugar
Freshly ground black pepper

Cook the bacon in a large skillet until crisp. Mix the lettuce and red onion in a bowl. Remove the bacon from the skillet and pour the bacon grease into a small heatproof bowl. Put 2 tablespoons of bacon grease back into the skillet on medium-low heat. Stir in the vinegar, scraping the brown bits off the bottom of the skillet. Whisk in the water and sugar. While hot, pour over lettuce and onion. Sprinkle with freshly ground black pepper. Serve immediately.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s