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Recipes, Food Tips, Healthy Eating & More
Just Want to Talk | Last Active: May 3 12:28pm | Replies (2440)Comment receiving replies
@hopeful33250
Hi,
I remember making wilted lettuce years ago. And it basically is vinegar (either while or apple cider), water, bacon, sugar and scallions or green onions. The thing is to get the ratio of the water and vinegar correct. I would say that for a head of normal size romaine you would need to fry up 3-4 pieces of bacon , take the bacon out and crumble up. To that bacon grease add about 1/4 cup vinegar, couple tablespoons of water , 1 or 2 teaspoons of sugar (depending on sweet you like it) and some diced scallions to the pan with some s and p. Once you bring that to a boil then you pour over the chopped romaine or any lettuce. I think I also added a chopped hard boiled egg to the lettuce. Since it’s boiling you can’t taste for adjusting the amounts . Just make sure there is enough to pour. So it’s more vinegar than water.
Haven’t thought of that in years. I don’t remember which vinegar I used. Might have also spritz some lemon over it too.
Hmmmm can’t go wrong with bacon.
FL Mary
Replies to "@hopeful33250 Hi, I remember making wilted lettuce years ago. And it basically is vinegar (either while..."
@imallears Thanks, Mary! I knew that if anyone could come up with a recipe it would be you. I appreciate your thoughts about the recipe, I'll give it a try and let you know how it turns out.
@imallears Now that you mentioned it, I do think that I remember the hard-boiled egg.
I don’t know how to post a link. So hope this is ok. Spinach Salad with Warm Bacon Dressing
CUP MEASURES
By Jennifer Segal
This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette. Pair with a rotisserie chicken and dinner is done!
Servings: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
INGREDIENTS
8 slices bacon, cut into ½-inch pieces
¼ cup finely chopped shallots, from 1 to 2 shallots
2½ tablespoons cider vinegar
1½ tablespoons honey
1½ teaspoons Dijon mustard
Heaping ¼ teaspoon salt
Several grinds fresh black pepper
6 oz (about 8 cups) baby spinach
8 oz white button or baby bella mushrooms, thinly sliced (about 2 cups)
3 hard or soft boiled eggs, thinly sliced or cut into wedges
INSTRUCTIONS
Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.
Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.
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@imallers Oh that sounds good since I have Romaine now I might try it for super . I,ll copy the recipe . Thanks . Hope your well Linda