Salad is undeniably an all-time side dish that is usually served on the family’s table. It also comes in different types like a green salad or garden salad, wedge salad, fruit salads, rice and pasta salads, bound salads, dinner salads, and dessert salads.
In fact, according to Wikipedia,
“On September 4 of the year 2016, the largest recorded salad, weighing 20,100 kilograms (44,300 lb), was created in Red Square, Moscow, Russia, by Mouzenidis Travel. It was a Greek salad consisting of tomatoes, cucumbers, onions, olives, feta cheese, olive oil, oregano, and salt.”
The etymology of the word “salad.”
“The word “salad” comes to English from the French salade of the same meaning, itself an abbreviated form of the earlier Vulgar Latin herba salata (salted greens), from the Latin salata (salted), from sal (salt). In English, the word first appears as “salad” or “sallet” in the 14th century. Salt is associated with salad because vegetables were seasoned with brine (a solution of salt in water) or salty oil-and-vinegar dressings during Roman times. The phrase “salad days”, meaning a “time of youthful inexperience” (based on the notion of “green”), is first recorded by Shakespeare in 1606, while the use of salad bar, referring to a buffet-style serving of salad ingredients, first appeared in American English in the 1960s.”
What is a typical salad?
Whenever we hear the word salad, we usually think of it as something cold, crispy, and fresh. But for the people who live in the South, in Appalachia in particular, they have this wilted lettuce salad topped with warm crispy bacon dressing.
The cold crispy lettuce is gently wilted by the heat coming from the crispy bacon strips and the tangy salad dressing adds just the right bite. With just a minimal amount of time and effort, this side dish might take over the dining tables of families around the globe.
Can it be your favorite salad? Let’s all find out.
Here’s what you need.
- 1 head lettuce, torn (That should get you about 6 to 8 cups)
- 4 slices bacon
- 3 green onions, sliced
- 1/4 cup apple cider vinegar
- 1 tsp sugar (Add more to taste)
- Salt and pepper, to taste
How to prepare the wilted lettuce salad?
It’s easy as ‘one two three’, just start by cooking four slices of bacon until they become extra crispy. Once the bacon is done, set it aside to let it cool and put it on paper towels to drain the oil.
While you are cooking the bacon, you may also toss the lettuce with sliced green onions in a large bowl. If the bacon is cool enough to touch, then crumble them all over the salad.
While the pan you cooked the bacon in is still warm, add the sugar, salt, black pepper, and apple cider vinegar to the warm bacon grease. Make sure to carefully add each ingredient to avoid any grease splatters.
Whisk them all together until the sugar dissolves; if there’s a need to turn the heat back on, then do so, but just put it on low fire.
Then, pour the sizzling hot dressing all over the salad and quickly toss to evenly wilt.
Serve the wilted lettuce salad with bacon dressing while it is still warm.
Make sure to enjoy this recipe and share it with your friends and family. It’s a perfect side dish to share with them at almost any time of the day.
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