Wilted Salad


Bacon. Bacon makes pretty much everything better. We don’t eat a lot of it, but when we do buy it, we go for the best quality, locally produced bacon from Mae Farm or Coon Rock Farm, both located here in central North Carolina. It has a smoky, “real meat” flavor that grocery bacon just doesn’t have.

As part of the challenge, A Salad A Day, I found several ideas for wilted salads. I hadn’t made one in ages, but they are really good. Traditional wilted salad uses spinach or even iceberg lettuce and little else–maybe some radish or egg. Since bacon loves all vegetables equally, I decided to go outside the traditional lettuce and radish and really load up our salads with local vegetables. The end result was pretty darn delicious and a definite “do again.”

We served our salad with fresh rosemary sourdough bread that we toasted with some delicious mozzarella from Hillsborough Cheese Company. The bread came with our produce box this week and is from La Farm bakery. Sooooo delicious!

Wilted Salad (serves 4)

2 smallish heads of local romain lettuce, washed and dried
2 radish, trimmed and thinly sliced
1 large carrot, peeled and chopped
4 hard boiled eggs, peeled
1-2 tomatoes chopped
1/2 cucumber, peeled and sliced

5 slices bacon
4 tablespoons cider vinegar
1 teaspoon sugar
2 large spring onions, trimmed and thinly sliced (white parts only)
Black pepper

In a large salad bowl, tear leaves of romaine into bite sized pieces. Add radish, carrots, tomato and cucumber.
In a sauté pan, brown the bacon, rendering the fat. Remove bacon when crisp and drain on a paper towel-lined plate. Reserve.
Add the vinegar, sugar, onions and pepper to the pan of hot drippings. Wisk together and cook 1 minute.
Pour dressing over greens in the bowl and toss well to coat all the leaves and vegetables.
Plate the greens and top each serving with crumbled bacon and chopped eggs. Season with additional pepper, if desired.
Serve immediately.

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