Southern Killed Lettuces (Kilt Lettuce)
A super crunchy, green salad that gets a hit of salty, smoky goodness from a simple-yet-punchy hot bacon dressing. This salad makes a fantastic addition to just about any meal, and I often enjoy it for lunch alongside a piece of buttery cornbread. Simple, Southern perfection.
- Yield: Serves 4 to 6 1x
Ingredients
Units
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- 6 slices bacon, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 3 teaspoons molasses
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon cayenne pepper (optional, but awesome)
- Salt and pepper to taste
- 5 to 6 cups lettuces (I use a mix of Iceberg and Spring Mix or Romaine)
- 1/2 cup thinly sliced sweet onion, or to taste (such as Vidalia)
- 3/4 cup thinly sliced cucumber (optional, but lovely in this)
Instructions
- Arrange the (washed and dried) greens on a big platter (you can, of course, do this on individual plates). Scatter the sliced onion and cucumber all around.
- Put the chopped bacon in a large skillet set over medium to medium-high heat. Cook until done, brown and crispy. Transfer to a paper towel-lined plate, keeping the drippings in the pan.
- With the heat on low, add the oil, vinegar, molasses, sugar, cayenne, and salt and pepper. Whisk to mix and taste for seasoning. I like to pour the dressing in a jar so I can shake it up and dress the salad right as I serve it, but you can dress it right away (they are “killed lettuces,” after all). Enjoy!
Notes
You can make the dressing in advance, just warm it up a little bit to help mix/meld everything back together (the bacon will solidify),
Find it online: https://mykitchenlittle.com/2021/07/28/southern-killed-lettuces/