Recipe: Wilted Lettuce Salad (Kopfsalat)

Wilted Lettuce Salad

Wilted Lettuce Salad

How come nobody makes wilted lettuce salad any more? It’s great stuff. This is another classic recipe from Chicago Culinary Institute, updated for modern tastes (I’ve reduced the sugar). Serves 8.

Ingredients:
1 medium head iceberg lettuce*
¼ c cider vinegar
¼ c salad oil (not olive oil)
1 ½ T sugar
3/4 t Kosher salt
1/8 t ground pepper
1 hardboiled egg, peeled and sliced or chopped

Method: remove core and outer leaves from lettuce and coarsely chop or shred. Wash if necessary then chill thoroughly. Just before serving, combine the dressing ingredients in a small skillet and heat to boiling. Pour over lettuce, toss to combine, garnish with egg and serve immediately.

*If you refuse to use iceberg, romaine is a passable substitute. Do NOT use micro greens, baby greens, mesclun etc as these would not stand up to the hot dressing.

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