Wilted Lettuce Salad as it used to be served at Frary Dining Hall
This salad was served as a weekend lunch in my college dining hall, when staffing was light and most students were too hungover to eat. Accompanying it were sausage links and applesauce, a toothsome and vaguely middle-European meal. Serves 4.
Ingredients:
1/2 head iceberg or Romaine lettuce, shredded
2 slices bacon
2 T apple cider vinegar
3/4 t salt
1/4 t MSG*
Orozco’s mural of Prometheus’ sufferings always whetted our appetites.
Method: sauté bacon over low heat in a large skillet until crisp; reserve. Add about the same amount of vinegar as the residual bacon fat along with salt and MSG and stir. Turn off heat and add shredded lettuce to the skillet; toss a few times to wilt it slightly then transfer to a serving bowl. Crumble in bacon pieces before serving.
*Optional, but I’m sure dining hall manager Helen Throne added it, along with saltpeter.
