When I think of my favorite meals from childhood, this salad comes to mind. Nothing beats garden lettuce wilted with bacon drippings, and no other recipe better captures the taste of long ago.
- 4 cups torn leaf lettuce
- 1 small onion, sliced
- 3 radishes, sliced
- 6 bacon strips, diced
- 2 tablespoons vinegar
- 1 teaspoon brown sugar
- 1/4 teaspoon ground mustard
- 1/4 to 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large salad bowl, toss lettuce, onion and radishes; set aside. In a skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towel. To the drippings, add vinegar, brown sugar, mustard, salt and pepper; bring to a boil. Pour over lettuce and toss; sprinkle with bacon. Serve immediately. Yield: 4-6 servings.
Originally published as Wilted Lettuce in Reminisce March/April 1995, p49
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