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Author Notes: Inspired by a recipe in Victuals by Ronni Lundy and eaten throughout the Appalachians. —Ali Slagle
- 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)
- 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.
- Turn the heat down to medium. Add the shallots and sauté until soft and fragrant, then add the scallions and do the same.
- 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.
- 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.
- This recipe is a Community Pick!