The Gourmet Farm Girl
This dish was a regular item at the dinner table during the Spring and early Summer on the farm. We always had an abundance of lettuce and of course you will need abundance when it comes to this recipe. I have not changed this recipe much at all…my mom had it perfected. It is also a great way to use leftover boiled potatoes or bacon from breakfast.
14-16 ounces of fresh garden lettuce
2-3 strips smoked or peppered bacon cut into bit size pieces)
2-3 green onions chopped (red and green both work well)
1 oz sugar (2 Tablespoons)
1/3 cup cider vinegar
1 medium boiled potato with skin on cut into pieces
Wash and trim lettuce; place in a LARGE bowl and top with green onions and chopped potatoes, set aside. Mix sugar and vinegar together in small bowl, set aside; In a medium size sauté skillet over low to medium heat cook bacon pieces till crisp; pour bacon and grease over lettuce; return pan to medium to medium high heat and deglaze pan with the sugar vinegar mix till all the bacon pieces come loose and mix with liquid; pour over lettuce and toss gently till the lettuce is coated and starts to wilt.
Serve immediately…it just keeps wilting and getting better…ENJOY!
Believe it or not this serves about 2-4 people…double if serving more.
Great way to use the abundance God has provided!
Barn Photo from The Gourmet farm Girls Personal Collection