Meet Killed Lettuce Salad

Lettuce doesn't always have to be cold and plain. This warm Southern classic totally flips the script by soaking leafy greens with hot bacon grease until they're buttery soft and packed with flavor. If you think salads are boring, this one will change your mind fast.

I’ll never forget that first bite at Grandma’s house—bacon sizzling and the smell filling the whole place. Suddenly, everyone’s crowding into the kitchen. That memory always takes me to cozy spring evenings with family packed around a big table.

Tasty Ingredients

• Leaf lettuce: Pick a head that’s really crisp and colorful. Red or green, totally your call. And give those leaves a good dry-off so you don’t end up with a soggy bowl.
• Green onions: The thickest bunches are easiest to chop up. They toss in a sweet bite that cuts through all the bacon richness—don’t skip them if you can help it!
• Bacon: Go for thick slices with plenty of meat and a bit of fat. You want enough drippings to soak the greens and pack them with smoky goodness.

Easy-To-Follow Steps

Finish and Serve:

Break up the bacon and scatter it on the greens. Give it all another toss so the flavors mix. Dive in while the salad is still warm so you catch all that melty magic.

Assemble the Salad:

Rip your washed lettuce into bite-sized pieces and drop them in a big bowl that won’t mind the heat. Pour over the onion-and-bacon-grease mix. Quickly toss the greens while everything’s still sizzling so they get that perfect wilt.

Prepare the Green Onions:

As the bacon cooks, slice those fresh onions up. As soon as your bacon’s ready, stir the green onions into the hot bacon drippings and pop the pan back on the heat. Let them get a bit soft and fragrant—right about a minute will do it.

Cook the Bacon:

Lay your bacon strips in a skillet (medium-high is good). Crisp them up on both sides, turning now and then, until they’re super brown—count on about 10 minutes. Drain the bacon on paper towels when done, but whatever you do, leave all that delicious grease in the pan.

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My favorite part? Pouring the hot bacon grease over a mound of chilled lettuce and watching it instantly droop and soak it all up. Grandpa always splashed some vinegar on his and swore it perked up every bite.

Keeping It Fresh

It’s best to eat this one right as you make it because the bacon fat quickly cools and softens the greens even more. That said, leftovers aren’t wasted—you can roll them into a wrap or gently heat in a skillet and it’s still tasty. Want to prep ahead? Cook bacon and slice onions, but only do the final step right before eating.

Swaps and Switches

Can’t do pork? Go with turkey bacon—and maybe add a bit of olive oil for drippings. No green onions at home? Shallots or snipped chives do the trick. For a totally meat-free version, smoked paprika with olive oil works great, and a sprinkle of roasted nuts brings crunch.

Ways to Serve

This dish is awesome with skillet potatoes or a piece of hot cornbread on the side for something filling. It’s right at home at a cookout or potluck, and it makes a fun brunch side if you already have bacon cooking anyway. Pairs great with chicken off the grill, too.

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This Southern staple proves you can turn simple greens into something warming and delicious. Try it out and bring a little home-cooked comfort to your meal.

Frequently Asked Questions

→ What type of lettuce works best for this dish?

Leaf lettuce is your best pick since it softens just right with that hot dressing. Romaine or butter lettuce can be swapped in if you want.

→ Should the bacon be drained before adding?

Totally—once the bacon's cooked, lay it on a paper towel to drain off the extra grease. Crumble it up, then throw on the salad.

→ Can the onions be omitted or substituted?

If you want mild flavor, stick with green onions. Sweet onions swap in fine, or skip the onions if you're going for basic.

→ Why pour the hot dressing over the lettuce?

The heat from the bacon and sautéed onions softens up the lettuce just a tad and lets all the good flavor soak in.

→ Is this salad meant to be served immediately?

Yep, toss it and eat right away so the lettuce stays kinda crisp but warm and tasty.