Name: Killed Salad
Total time: 25 min
Ingredients: 1 head green leaf lettuce (12 ounces), torn into bite-size pieces; 4 scallions , sliced thin; 6 slices bacon , cut into 1/2-inch pieces; 1/2 cup cider vinegar; 3 tablespoons sugar; Salt and pepper

Why This Recipe Works

At its most basic, this traditional Appalachian dish is made by pouring hot bacon grease over greens to warm and barely wilt them. Six slices of bacon and 3 tablespoons of bacon fat enhanced rather than overpowered the lettuce. We used green leaf lettuce since its sturdy texture held up well under the hot dressing. Other firm greens, such as escarole, romaine, and red leaf lettuce, can be substituted for the green leaf lettuce, if desired. Cider vinegar cut the richness of the bacon fat, and sugar tempered the acidity of the vinegar.

Before You Begin

We prefer green leaf lettuce for this salad for its wilting qualities, but escarole, red leaf lettuce, or romaine can also be used, if desired.

Instructions

Combine lettuce and scallions in large bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crispy, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 3 tablespoons fat from skillet (if you don’t have 3 tablespoons, supplement with vegetable oil).

Return skillet to medium heat. Whisk in vinegar, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to boil.

Once boiling, immediately pour hot dressing over lettuce-scallion mixture and toss to combine. Season with salt and pepper to taste. Serve, sprinkled with bacon.