Conference turris::cooks

3129.0. "SALAD: Wilted Lettuce" by VLSI::NEWSTED () Thu Jul 11 1991 16:14

    
    I grow lettuce and have an abundance right now...I guess I'm getting
    creative about ways to use it all up! Here's what I did last night...
    The results were great. I adapted this from a recipie my mom gave
    me for "Wilted lettuce" (no, you don't use wilted lettuce!) since
    I live in Wilton N.H. I have decided on this name for my salad:
    
                    Wiltin' Lettuce  Salad
                    ----------------------
    Serves 2
    Ingredients: -----------------------------------------------------

    Several Ruby Lettuce leaves, (or other type of leaf lettuce)
    about 6 per serving (Picked fresh from the garden if you have one), 
    rinsed, dried and crisped.

    2 medium red bliss potatoes (1 per serving) boiled until cooked but 
    slightly firm, sliced with skin on.

    2-3 fresh radishes, sliced thin    1/3 cup water
    1/2 bermuda onion, sliced          1/8 cup red wine vinegar
    6-8 thin cucumber slices           2 Tbsp. white wine
    fresh baby dill                    1/2 Tbsp. flour
    celery salt                        1 tsp. cornstarch
    fresh snipped chive                6 slices of bacon
    fresh ground pepper                2 Tbsp. bacon fat
                                       1/2 Tbsp sugar
    Preparation : -----------------------------------------------------
    Arrange lettuce on plates.  Arrange potatoe slices and vegetables 
    over lettuce. Season with celery salt and pepper. The potatoes can be hot 
    or cold. Cook bacon until crispy. Drain bacon but reserve 2 tbsp of the 
    fat in pan. Cook onion slices in bacon fat until tender. Add flour and 
    cornstarch to fat and mix thoroughly. Add vinegar, wine, water and sugar 
    and cook on med. heat until sauce thickens...(onions remain in sauce 
    while cooking ) Crumble bacon over lettuce, potatoes and veggies. Garnish 
    with dill and  chives, Top with sauce and onions and serve hot!
    
    I served it with the potatoes hot. The blend of the hot dressing and
    the cold crisp veggies made it interesting and delicious!  Can't
    wait to have it again...