Chef Hunter Lee
Let’s get shakin’
Y’all this has been a favorite all my life.
Yes, believe it or not I was one of those kids that ate vegetables. Maybe partly because I’m still from that era that you ate what was cooked. None of this, “ oh the kids won’t like it.”
My momma (like most back then) worked.
She would come in after 5 and cook dinner. She was tired she worked hard and then came home to cook, clean, make sure we were bathed, did homework, etc. we didn’t have chicken nuggets, we didn’t eat out, we had what she cooked and by God you were eating it or catching the business end of whatever she grabbed first.
With that said this next recipe was always a favorite as a kid and I love it even more today. It goes great with anything but I love it with a good steak and this recipe is about as southern as southern gets. I hope y’all enjoy.
Wilted Lettuce Salad
Ingredients
- 4 bacon strips, cut up
- 1/4 cup white vinegar
- 2 tablespoons water
- 2 green onions with tops, sliced
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 to 10 cups torn leaf lettuce
- 1 hard-boiled large egg, chopped
- You can also throw in arugula and even spinach
Directions
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
- To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved.
- Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg and bacon. Serve immediately.
Until next week I’m Chef Hunter Lee
Remember, “Treat your kitchen, treat yourself”!