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Try Wilted Lettuce Salad on those hot summer days

Cristen Clark calls this Wilted Lettuce Salad recipe "a slam dunk from the beginning," full of satisfying ingredients.

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Cristen Clark calls this Wilted Lettuce Salad recipe "a slam dunk from the beginning," full of satisfying ingredients. (Cristen Clark, Special to Agweek)
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The dog days of summer have taken over in Iowa and my lettuce crop is tiring. We’ve been eating a different type of lettuce salad for nearly every meal for a few weeks now, so you could say we may be getting as tired of lettuce as it is tired of growing in the heat we’ve been having.

When I snapped a short video of my garden to share on social media I didn’t realize I’d land a whale of a recipe idea shared to me by my friend and Illinois grain farmer, Randall Anderson. He told me I should take my lettuce and do something grand with it. I agreed and took his suggestion to make “wilted lettuce salad,” and boy was I glad I did.

I am a recipe developer in my daily life, ghost-writing and recipe testing for various publications around the U.S. This recipe was a slam dunk from the beginning, and when you read the ingredients list, you’ll understand why! All good things, all together in one dish that is as satisfying as it gets! The crisp bacon along the cool, creamy hard boiled eggs on a bed of freshly dressed garden lettuce makes the perfect summer lunch! Add sunflower seeds and fresh sugar snap peas for more interest!

If you are watching your carbohydrate count like I am, I have tried this recipe with the sugar alternative “Swerve” with success. This recipe is best with fresh garden greens but I won’t hesitate to make it in the winter months with grocery store lettuce. If you take this route, make sure the dressing is extra hot when you apply it to the cold greens so it wilts appropriately!

Wilted Lettuce Salad with Bacon Dressing and Hard Cooked Eggs

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Wilted Lettuce.png
Cristen Clark calls this Wilted Lettuce Salad recipe "a slam dunk from the beginning," full of satisfying ingredients. (Cristen Clark, Special to Agweek)

By Cristen Clark

Serves 4

12 cups of chopped fresh garden lettuce, cleaned (alternatively, romaine can be used in winter months!)

4-5 green onions, chopped, divided

8-10 regular thickness bacon strips, chopped, cooked and drippings reserved (1/3 cup)

1/3 cup apple cider vinegar or red wine vinegar

1 ½ tablespoons sugar or sugar alternative like Swerve

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4 hard cooked eggs (I double this!)

Salt and pepper to taste

½ cup sugar snap peas, strung and roughly chopped *optional

¼ cup salted sunflower kernels *optional

In a large bowl, add lettuce and half of green onions. To warm bacon grease in a skillet over medium low heat add sugar and vinegar. Stir and heat for 30 seconds. Remove from heat. Add remaining green onions and cooked bacon, toss gently. Dress salad with this mixture. Divide among 4 plates. Top each plate with a sliced hard cooked egg, salt, pepper, snap peas and sunflower seeds if desired. Serve immediately!

Cristen Clark lives on an Iowa farm where her family raises corn, soybeans, pigs and cattle. She loves cooking and writing, and sharing contest winning recipes with people she knows. She can be reached at cristen@foodandswine.com or at foodandswine.com.

Cristen Clark new mug.jpg
Cristen Clark

Related Topics: FOODRURAL LIFE
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