Killed Lettuce

My mother used to make a salad during the spring and early summer months she called “Killed Lettuce.” She grew up in the mountains of eastern Kentucky at the tail end of the depression so she often had names for foods that would “dress them up” just a bit. I will say most of the people who are from that region will immediately begin a story about killed lettuce anytime it is mentioned or served. Sometimes it was a side salad; often it was dinner with a big pan of cornbread. It was always welcome, always delicious and always had the perfect balance of flavors. Now let me explain that Mom didn’t have a recipe, it was one of those dishes she would make a “mess” of – a “mess” being either enough to serve those present or as much lettuce/bacon/onions as she had to hand.
When I became an adult with a home of my own I decided the recipe was too plain to serve to guests. I started experimenting. I changed the plain white vinegar for a few fancy ones. I tried adding more exotic or original ingredients. For a while I made it without the spring onions – this was at the insistence of someone who refused to consider eating spring onions raw. I tried substituting honey for the sugar.
No matter what I did differently it was never as good as the original version. Honestly, none of the adaptations even came close to being as perfectly balanced and flavorful as the original. I finally gave up, moved on and didn’t make it for several years. When I was finally settled with a garden of my own I fell in love with that simple, fresh salad all over again. I started serving it to friends and acquaintances. Every single one of them asked for the recipe – every single one.
Making this salad is akin to making cast iron fried chicken; it is best learned by doing it with someone who knows how to make it. That said I have developed a recipe of sorts at the request of a friend. You will find your own rhythm and develop your own sense of timing. Before you know it all of your friends and family will be asking you how to make Killed Lettuce and saying “please pass the cornbread!”

Fill a standard pasta bowl or the equivalent in size with washed and torn loose leaf lettuce, spring mix, bibb, or a combination of these lettuces
3-4 spring onions, diced
3-4 strips of thick sliced bacon, chopped raw
2-3 tbsp white sugar
2-3 tbsp white vinegar
Sprinkle the diced onions on top of the lettuce. Set aside and allow it to come to room temperature. Place chopped bacon into a 10 inch skillet and cook over medium heat, this part is tricky, cook it to where it is almost done but still chewy with a bit of translucency. Turn off the heat and working quickly stir the sugar in well. Do not allow the sugar to overcook and crystallize. Immediately add the vinegar, it will pop and sizzle quite violently. Give it a quick stir then quickly pour around on top of the lettuce onion mixture. Toss well and serve immediately. Serves 4 as a side dish or 2 for dinner.
People always ask me how I decide on 2 vs. 3 tbsp. of vinegar and sugar. My mother always allowed 1 TBSP of each per slice of bacon. My rule of thumb is to never use more than three…unless I am cooking a mess of it to feed a crowd!
In that situation fill an oversized mixing bowl, the kind three or four live chickens could sit in comfortably, with torn lettuce. Chop 8-10 green onions to scatter on top. In a large skillet chop and fry 1 pound of bacon until almost done. Following the recipe mixing instructions increase both the sugar and vinegar to 1/3 cup each.