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Sheri Castle's Killed Lettuce


INGREDIENTS:

6 generous handfuls (about 12 cups) fresh leaf lettuce
2 green onions, thinly sliced
6 slices thick-sliced applewood smoked bacon, cut into 1-inch pieces
1/4 cup cider vinegar
2 tsp. sugar
salt and freshly ground black pepper to taste

METHOD:

Wash and dry the lettuce thoroughly. Place the lettuce and onions in a serving bowl. Fry the bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and let it drain on paper towels, leaving the bacon drippings warm in the skillet over low heat. Add the vinegar and sugar to the bacon drippings, stirring until the sugar dissolves. Increase the heat to high and cook the mixture until it is very hot but not smoking. Pour the hot dressing over the lettuce and onions, tossing to coat and wilt the greens. Season to taste with salt and pepper. Serve immediately - this won't keep. Makes four servings.

Killed, or "kilt" lettuce, is an old Appalachian dish. This particular recipe comes from Castle's grandmother, who made it in Zionville, N.C. during Castle's growing-up years. Castle is now a culinary instructor and food writer in Chapel Hill, N.C.