Wilted Romaine Or Cabbage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My grandfather had a wheelbarrel that he used every spring to plant his leaf lettuce in. My mother also grew it and we dined on this every year when the crop was mature (it only grows during the cooler spring/early summer months, so it never lasted long enough for me! Read more !). When the leaf lettuce was gone, she used it over thinly shredded cabbage. Now that it’s so difficult to find true “leaf lettuce” at the grocers, I saw Sunny Anderson (Cooking For Real) use romaine to make a wilted salad last week, and I couldn’t wait to try it. While I still used my mother’s dressing, I took Sunny’s idea of using romaine instead of leaf lettuce - worked like a CHARM! We all but licked the bowl clean… Ingredients:
depending on the size of the head, about 1 to 11/2 heads of romaine lettuce, chopped (i’m guessing i had about 6 heaping cupfuls of romaine in my bowl ) or 1/2 head of cabbage, shredded |
1/2 sweet onion, diced (my mom always used green onions and used most of the green tops as well, but a sweet onion works fine, too) |
6 slices bacon, diced and fried until crispy (when cooked, remove bacon from pan to drain on paper toweling, but leave the bacon grease in the pan) |
1/4 cup white sugar |
1/4 cup cider vinegar |
3 tablespoons water |
salt and pepper to your taste (i use about 1/4 teaspoon salt and several shakes of pepper) |
Directions:
1. Have the romaine and onion chopped and ready in a large bowl.
2. Fry the bacon and remove it from the pan, allowing it to drain on paper toweling.
3. Add sugar, vinegar and water to the bacon grease in the pan.
4. Season with salt and pepper to your taste (you want to keep it sweet, with just a hint of saltiness)
5. Stir and cook over medium-high heat, bringing it to a quick boil and allowing the sugar to dissolve.
6. Throw cooked bacon on top of the chopped romaine.
7. Pour the hot vinegar dressing over the romaine and bacon.
8. Toss quickly to coat the romaine and mix in the bacon.
9. Serve immediately.
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