Wilted lettuce
One of the culinary delights of the late spring season is making wilted lettuce using the lettuce you’re grown. This dish is a deliciously sweet-sour combination that is sure to tempt your palate.
Instructions
Lettuce with a zesty twist
1. Retrieve leaf lettuce from your garden. Get enough to fill a medium to large mixing bowl. In a pinch, you can use leaf lettuce from the grocery store. Wash and rinse the lettuce. Pat it dry. The dressing will stick better to the leaves if they are not moist.
2. Hard-boil four eggs. Peel them and set them aside.
3. Fry one pound of bacon. Remove the finished bacon from the skillet. Allow the bacon to drain on a paper towel.
4. Dispose of about one-third of the bacon grease. Add one-half cup of sugar and one-half cup of vinegar to the grease that remains in the skillet. You can also add salt and pepper to taste.
5. Bring the mixture to a boil and then immediately reduce the heat. Keep stirring. While still hot, but not scalding, pour the mixture over your leaf lettuce and toss it.
6. Crumble up the bacon and add it to the lettuce. Slice your hard-boiled eggs and toss them in.
Tags: leaf lettuce, leaf lettuce from, lettuce from
