This recipe, Bob Mill’s Wilted Lettuce, came from our Peace, Love, and Barbecue Cookbook by Mike Mills, Amy Mills Tunnicliffe. This is one of our absolute favorite cookbooks and we use it all of the time particularly for summer BBQ’s. So as you can imagine, a BBQ cookbook may have some kind of pork in every recipe, even the salads! Yep, we love bacon! Along with the bacon, you can use any and all lettuce types that you have on hand for this recipe.
To look at some other recipes from Peace, Love, and Barbecue : Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue check out:
Bob Mill’s Wilted Lettuce Recipe ->
- 6-8 slices of bacon, cut up into pieces
- 1/2 cup sugar
- 1 cup apple cider vinegar
- 1/3 cup water
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon granulated garlic, or 1 clove minced
- 1/2 teaspoon celery seed
- 2 bunches leafy lettuce (Bibb, oak Leaf, black-seeded Simpson, red leaf, field greens, arugula, mizuna and any others)
- 1/2 large red onion, very thinly sliced
- 2 large eggs, hard-cooked, peeled, and sliced
- 2 or 3 radishes, thinly sliced
Brown the bacon in a skillet until crisp and place on a paper towel to drain. Leave the bacon fat drippings in the skillet.
Add the sugar, vinegar, water, salt, and pepper, the garlic and celery seed to the skillet with the bacon drippings. Simmer over medium heat until blended.
Grab your lettuce and tear into pieces. The recipe reminds you that cutting lettuce, instead of tearing, can cause the edges to darken. Put the lettuce pieces into a large bowel and crumble the bacon on top. Drop the sliced red onion rings on top of the lettuce and get ready to pour the hot dressing over the salad greens. Now, pour on the hot dressing and perform a quick toss. Then place a plate over the top of the salad to let it it steam for a minute and wilt the lettuce leaves. Remove the plate and add the eggs and radishes and toss the salad again before serving.