Thursday, May 14, 2015

Traditional Spring Treat--Wilted Lettuce Salad

Wilted Lettuce Salad

We always looked forward to the first wilted lettuce salad in the spring, when I was growing who could resist, with that lovely planter full of baby lettuce, chard, spinach, beet greens and more?
I picked judiciously to thin the planter and make some room for the tomato plants, then added a few wild greens as I walked back to the house: tender young dandelion greens, lambsquarter, wood sorrel...

See?  They NEEDED thinning!
I washed and trimmed everything and left it to drain while I fried up 3 slices of bacon, cut into chunks then reserved the grease.

A few onions chopped fine added to the dish...


Apple cider vinegar (a few tablespoons)

OR home made dandelion vinegar which is what I used.  (Pick dandelion flowers and tender leaves, put in a jar with apple cider vinegar for a week or so, shaking every day; strain and refrigerate for extra taste and nutrition!)

1 T. raw local honey
Sprinkle of sea salt and pepper, or Pepperman
Sprinkle of Italian herbs or Herbes de Provence, if you like

Stir well and set aside.

When you're ready to serve, reheat the bacon grease and pour over the lettuce, stirring to wilt and coat, add the dressing and toss.  Top with a bit of extra bacon, and if you want, a bit of grated Parmesan cheese...we were having Italian chicken/herb meatballs in red sauce, so it seemed to work!

Dig in! 

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