Wilted Lettuce

Fry 1/4 lb of bacon so that it is evenly brown; crisp ... remove from skillet, crumble and save. In these days of hogs being bred for producing "the other white meat", the amount of drippings you'll get is anybody's guess ... some hogs are just greasier than others so you may find you need a little more ... or less, depending.

To the hot bacon grease in skillet, add, stirring over low-medium heat until the mixture is evenly hot ... reduce to low

2 tablespoons red wine vinegar,
1/2 fresh squeezed lemon (1 tbsp),
1 teaspoon sugar, and
1 teaspoon ground black pepper


It's all about the dressing ... while we don't actually measure, the drippings should be about 2/3 of the total mixture or 6-7 tablespoons. I suggest actually starting with 1/2 teaspoons of sugar and pepper ... taste test the dressing before mixing it with the lettuce, onions and radishes ... then adjust as needed to get the taste you like. It's a lot easier to add than to subtract!

Those are just the proportions ... that's a lot of lettuce if they're good heads ... and a lot of dressing too, probably enough for 5-6 if they like it, so adjust accordingly.

In a large bowl, combine

2 heads leaf lettuce; torn into small pieces,
3 radishes, chopped or thinly sliced, and
6 green onions with tops, thinly sliced


The lettuce, radishes and onions should be rinsed thouroghly and dried, and remember, they come in different sizes too ... it may make a little experimentation to find just the right blend for you and yours.

Add the dressing from the skillet and toss. The "dressing" is really good, but remember, it's a salad not a soup ... use just enough to thoroughly wilt the lettuce, not drown it!

Add the crumbled bacon and serve ... Enjoy!