Appalachian-style Wilted Salad
This salad is very similar to the classic French salad of frisee aux lardons with a poached egg. However, this version is straight out of Appalachia. Traditionally the salad would include foraged spring greens, like dandelions and lamb’s quarters, as well as wild ramps. It’s just what the body needs to awaken it from winter’s slumber.
Makes 4 side salad servings
1/2 pound young spring lettuces
1 spring onion or ramp, sliced thinly
2 slices thick cut or slab bacon, cut into 1-inch pieces
3 tablespoons apple-cider vinegar
1 tablespoon honey
1 hard-boiled egg, chopped
Salt and ground black pepper
Wash lettuce and spin is a salad spinner until very dry. Place in a serving bowl with the spring onions.
Cook bacon in over medium heat until crisp. Transfer with a slotted spoon and to drain on paper towels. Hold bacon drippings warm in the pan over low heat.
Stir the vinegar and honey into the bacon drippings. Increase the heat to medium and cook the mixture until it is just bubbles.
Pour the hot dressing immediately over the lettuce and onions, tossing to coat and wilt the greens just slightly. Season with salt and pepper, top with chopped boiled egg, and serve immediately.
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