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Wilted Lettuce Salad

This is an Appalachian specialty. You may want to substitute dandelion greens or spinach, arugula, or a combination of greens.

Ingredients:

• 4 pieces of bacon, fried crisp, drippings
  reserved
• 1 large head leaf lettuce, torn into
  medium-size pieces
• 4 scallions, chopped, white and green
  parts separated
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• pinch each of salt and fresh ground black
  pepper
• 2 large hard-cooked eggs, peeled and
  chopped, optional
  

Directions:

Cook bacon and reserve the drippings. Combine the lettuce and green tops of the scallions in a salad bowl.

Heat two tablespoons of bacon drippings, olive oil, vinegar, sugar, salt and pepper in a medium pan over medium-high flame. Stir to dissolve sugar and bring to simmer. Add white parts of scallions and stir-fry about 30 seconds.

Pour a little of the hot dressing over the greens and toss to coat the greens (only enough to lightly coat). Add more salt and pepper, if desired. Crumble bacon and top with eggs, if desired. Serves 4 to 6.