Recipe: Different Wilted Lettuce

Different Wilted Lettuce

Different Wilted Lettuce

Another from the Pi Beta Phi Cookbook, contributed by Helen Rounds of Athens, Ohio. What makes this different wilted lettuce “different” is the addition of a beaten egg. Mrs. Rounds added it along with the other liquids, but that would have curdled it so I add right at the end. You could also prepare the dressing in a double boiler, but that’s a bit too fussy for these straightforward home cooks. Serves 4-6.

1 head romaine or small head iceberg lettuce, torn into bite-size pieces
1-2 slices bacon*
1 T bacon grease or olive oil (optional)
1/4 c cider vinegar
1/4 c water
2 T sugar
3/4 t Kosher salt
1/4 t ground black pepper
1 small onion, minced

Method: chop the bacon and render it until the bits are crispy; you want to end up with at least 1 T fat. If you don’t, add the optional bacon grease or olive oil. Beat the egg fine and mix in sugar, salt and pepper. Add onion, vinegar and water to skillet of bacon and bring to the boil. Whisk in the egg/spice mixture and let it heat just to the point that the egg is beginning to set then pour immediately over the lettuce in serving bowl. Toss to distribute dressing so it evenly heats and wilts the leaves.

*In Mrs. Rounds’ day the bacon slices were thicker, so you’ll probably want to use two of them.

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