Our standard side dish and vegetable for grilled steak in the summer is a garden fresh Wilted Lettuce.
Serving a steak without Wilted Lettuce is a crime in our home.
This salad is literally dripping with a sweet and tangy, vinegar and bacon grease dressing. Even my children who are often less than enthusiastic about a salad squeal with delight when they find out I’m serving it. They all beg for seconds. And my forkful of ribeye begs to be dipped in the leftover puddles of dressing.
Wilted Lettuce is quite delicious and very simple to make… the best part is the minimal chopping. Tossing together a traditional garden salad can feel pretty tedious to me. Maybe it’s because our salads need to be so big (serving 10 daily). But Wilted Lettuce is fairly effortless in comparison to chopping all of the vegetables that go into a traditional salad.
I make collecting the bacon grease a piece of cake. In fact, let’s just take a break in our work of Salad Description and talk about cooking bacon. It’s coming complete with a confession.
I never, well hardly ever, cook bacon in a skillet. And when I do I’m reminded every time of why I don’t. I hate the mess, the splattering grease, and to be honest, I don’t think it tastes as good. Cooking bacon my way in the oven and you get perfect, evenly cooked bacon. And if you’re raising your own pork, curing and smoking your own bacon, you don’t want to mess up the last step in the months of work that it took to get you here!
Simply cook the bacon on a cooling rack set over a baking sheet at 400 degrees for about 10 minutes or so. It’s perfect!
Now, back to the salad. After cooking the bacon in the oven you will have all the drippings drained away into the tray. You can easily pour into the vinegar dressings mix. While the bacon cooking down into crispy goodness, tear the lettuce and slice the onion. The dressing mixes up in a minute. Easy, yet gourmet!
Garden Fresh Wilted Lettuce
Salad greens wilted in a hot vinegar and bacon dressing. Wilted lettuce is the perfect accompaniment for steak!
- 6 slices bacon (or more to taste)
- 1 head lettuce, shredded
- desired amount of onion, sliced
- ¼ cup vinegar
- ½ teaspoon salt
- 4 Tablespoons sugar
- Cook the bacon, reserving the drippings.
- Crumble and toss with lettuce and onion.
- While the drippings are still warm add the vinegar, salt, and sugar. (Friendly Warning: Don't hover over the pan for this step, the vinegar will heavily simmer and the smell burns your nose!)
- Simmer to dissolve the sugar.
- Pour down over the salad. Toss and serve warm.
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