Scalded Lettuce

Richmond, Indiana - This time of year there was always a lot of hard work at our home when we were growing up, but they were good times. We would plant a big garden every year. It was nothing for Mother and Dad to can a hundred quarts of green beans, pickled beets, tomatoes, and corn. Mother and Dad put away enough food to last us all winter. They would put bushels of potatoes and onions in the cellar. Dad would butcher a hog and beef and put it in the freezer, I remember that freezer was 6 foot long, and it was always full. We didn’t have a lot of extras but we always had what we needed.

This is a different and interesting salad and over the years I have continued to make this ultimate summer salad. One of my favorite meals was scalded lettuce, mashed potatoes, and pork chops. We love to mix our scalded lettuce and mashed potatoes together! Grandma would get the fresh leaf lettuce and onions from the garden and Grandma and Mother would whip up this great meal for us. I hope you enjoy this as much as our family does.


SCALDED LETTUCE (a.k.a. Wilted Lettuce)

2 LARGE HEADS OF RED OR GREEN LEAF LETTUCE

1 LARGE BUNCH OF GREEN ONIONS

1 POUND BACON

1 CUP VINEGAR

1 CUP WATER

SALT AND PEPPER TO TASTE

FRY BACON TILL CRISP AND DRAIN ON A PAPER TOWEL. RESERVE THE BACON GREASE IN YOUR SKILLET. IN THE MEANTIME WASH AND CUT UP YOUR LETTUCE AND ONIONS AND PUT IN A LARGE BOWL AND SALT AND PEPPER JUST BEFORE SERVING ADD THE VINEGAR AND WATER TO RESERVED BACON GREASE AND BRING IT TO A BOIL. POUR OVER YOUR SALAD GREENS. STIR THE SALAD UP AND SERVE!