Here is today’s RETRO RECIPE | Wilted Lettuce
1 head Boston lettuce, in bite size pieces
1/4 cup thinly sliced scallions; or 2 tablespoon, minced onion
1 tablespoon, snipped fresh herbs (or not)
5 diced bacon slices
1/4 cup bacon fat
1/4 cup vinegar
1 teaspoon dry mustard
1/8 teaspoon garlic salt
1 1/2 teaspoon sugar
1/4 teaspoon pepper
2 chopped, hard cooked eggs
In salad bowl, combine lettuce, scallions, herbs. Fry bacon over low heat until crisp, pouring off fat as it cooks. Drain bacon; add to salad bowl. Return 1/4 cup bacon fat to skillet: add vinegar and rest of ingredients except eggs. Bring to boil, stirring; pour over salad: toss. Sprinkle with eggs. Serve at once. Makes 4 servings.
Good Housekeeping Cook Book by Dorthy B. Marsh
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Does wilted sound good to you?