Author Notes
Inspired by a recipe in Victuals by Ronni Lundy and eaten throughout the Appalachians. —Ali Slagle
Continue After Advertisement
Ingredients
-
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)
Directions
-
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.
See what other Food52ers are saying.