Killed Lettuce

August  4, 2016
4 Ratings
Photo by Bobbi Lin
  • Serves 4
Author Notes

Inspired by a recipe in Victuals by Ronni Lundy and eaten throughout the Appalachians. —Ali Slagle

What You'll Need
  • 4 slices thick-cut bacon, cut into lardons
  • 1 shallot, minced
  • 2 scallions, white and some green parts thinly sliced
  • 2 tablespoons apple cider vinegar
  • Your favorite hot sauce
  • 6 cups crisp salad greens (such as romaine, iceberg, or arugula—a mix or just one), torn into bite-size pieces
  • Salt and freshly ground pepper
  • Eggs (optional)
  1. Heat a large skillet over medium-high heat, then add the bacon and cook until the fat has rendered, about 5 minutes. Put the pieces of bacon on a paper towel-lined plate. Keep the grease in the pan.
  2. Turn the heat down to medium. Add the shallots and sauté until soft and fragrant, then add the scallions and do the same.
  3. Turn the heat to high and add the vinegar and a few dashes of hot sauce. Stir to combine and deglaze. Off the heat, add the leaves and toss gently, just until slightly wilted. Add salt and pepper to taste.
  4. Serve the lettuce onto individual plates, drizzling any extra sauce over. Scatter the bacon over top. Add a fried or soft-boiled egg to each, if you like.

See what other Food52ers are saying.

  • Laurence Tillett
    Laurence Tillett
  • Joe Collins
    Joe Collins
  • WendyO

3 Reviews

Joe C. December 27, 2016
We had it with wild water cress
WendyO October 6, 2016
My mother made this recipe all the time; I think she got it from her mother. We just called it "wilted lettuce" and the only difference was we would use hard boiled eggs, chopped up in the salad. We'd make it by the pot-full and eat it as a meal. Great stuff!
Laurence T. September 30, 2016
Made tonight. Not bad, but guess I'm more fond of the one with sugar for a bit of sweetness.