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.