SERVES: 4
TOTAL TIME: 20 minutes
WHY THIS RECIPE WORKS Far from being “killed,” this favorite side dish hailing from the mountains of Appalachia is vibrant and lively. At its simplest, killed salad (also called “kilt” salad, wilted salad, or smothered lettuce) is made by pouring hot bacon grease over torn fresh lettuce and chopped onions to warm and barely wilt the leafy greens. Recipes range from bare bones to more elaborate, and we found that the best approach fell somewhere in between. Using six slices of bacon with one head of greens (about 12 cups) allowed the bacon to enhance the lettuce rather than overwhelm it. Scallions provided a more harmonious flavor than onions. Apple cider vinegar, the traditional choice for the dressing, was also our favorite, packing a tangy punch with a bit of fruity sweetness. We used ½ cup to cut the richness of the bacon fat, and added a bit of sugar to temper the vinegar’s acidity. Pouring the hot dressing over the lettuce and watching it wilt proved to be a remarkably satisfying sight. Firm greens work best for this salad—tasters especially liked green leaf lettuce, followed closely by romaine.
INGREDIENTS:
- 1 head green leaf lettuce (12 ounces), torn into bite-size pieces
- 4 scallions, sliced thin
- 6 slices bacon, cut into ½-inch pieces
- Vegetable oil
- ½ cup cider vinegar
- 3 tablespoons sugar
- Salt and pepper
INSTRUCTIONS:
- Combine lettuce and scallions in large serving bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Pour off
all but 3 tablespoons fat from skillet (if you don’t have 3 tablespoons, supplement with vegetable oil). - Whisk vinegar, sugar, 1 teaspoon salt, and ½ teaspoon pepper into skillet with fat and bring to boil.
- Once boiling, immediately pour hot dressing over lettuce-scallion mixture and toss to combine. Season with salt and pepper to taste. Sprinkle with bacon and serve.
