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Southern Killed Lettuces

Southern Killed Lettuces

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. 

Ingredients

Scale
  • 6 slices bacon, finely chopped 
  • 2 TBSP olive oil
  • 2 TBSP apple cider vinegar
  • 3 tsp molasses
  • ½ tsp granulated sugar
  • ¼ tsp 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)
  • ¾ cup thinly sliced cucumber (optional)

Instructions

  1. 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.
  2. Put the chopped bacon in a large skillet set over medium to med-high heat. Cook until done, brown and crispy. Transfer to a paper towel-lined plate, keeping the drippings in the pan. 
  3. 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 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),

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