Warm Killed Lettuce with Bacon and Sweet Onions (Print version)

Tender leaf lettuce tossed with crisp bacon, sweet onions, and a hot cider vinegar dressing for a fast Southern side.

# Ingredients:

For the salad

01 - 1 large head leaf lettuce, about 8 cups torn leaves, washed and very dry

02 - 6 slices bacon

03 - 1 medium sweet onion, thinly sliced

04 - 2 green onions, thinly sliced, optional

For the hot dressing

05 - 3 tablespoons reserved bacon drippings

06 - 3 tablespoons apple cider vinegar

07 - 1 tablespoon water

08 - 1 teaspoon granulated sugar, plus more to taste

09 - 1/4 teaspoon kosher salt, plus more as needed

10 - 1/4 teaspoon black pepper

# Instructions:

01 - Tear the lettuce into bite-size pieces, wash it well, and dry it thoroughly. Place it in a large heatproof bowl with the green onions, if using.

02 - Cook the bacon in a large skillet over medium heat until crisp, 8-10 minutes. Transfer to paper towels and leave 3 tablespoons of drippings in the skillet.

03 - Add the sliced sweet onion to the hot drippings. Cook for 2-3 minutes, stirring often, until the onion is glossy and just tender.

04 - Stir in the apple cider vinegar, water, sugar, salt, and pepper. Let the dressing bubble for about 30 seconds, scraping up the browned bits from the skillet.

05 - Immediately pour the hot dressing and onions over the lettuce. Toss quickly until the leaves are lightly wilted and coated.

06 - Crumble the bacon over the warm lettuce. Taste for salt and pepper, then serve right away while the greens still have some texture.

# Good to know:

01 - Serve immediately for the best mix of warm wilted leaves and crisp bacon.

02 - Dry lettuce is essential because extra water weakens the hot dressing.

03 - Taste the dressing before pouring it over the greens and adjust sugar or vinegar as needed.

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