On a trip to Alexandria, Louisiana, I had a delightful visit with my cousin, Nan, who gave me this recipe. There are two slight variations for making this delicious salad, which follows Nan's version --- one from my sister Rubye, and one from an antique cookbook of mine.


Fresh garden (leaf) lettuce
Green onions, chopped
Hot bacon drippings
A little vinegar
Hard-boiled egg


Use fresh garden lettuce, not iceberg lettuce (out of a garden, and not store-bought, if possible). Chop and add green onions, chopped. Wilt the lettuce with hot bacon drippings and a little red vinegar. Chop or grate boiled egg and sprinkle over all.

This version is the most like the wilted lettuce salad that my Mother fixed. It goes well with other dinner items, such as meat, potatoes, rice, and vegetables, or fix it as an accompaniment with spaghetti and other pasta dishes.


Fresh garden lettuce, cut up
Fresh green onions, chopped
Salt and pepper, to taste
Bacon drippings
1 egg
3 tablespoons vinegar


Cut garden salad lettuce into a bowl. Add chopped onions (fresh green onions or shallots, if possible) and salt and pepper to taste. Fry 4 to 5 strips of bacon, cut into pieces, until crisp. Pour bacon and drippings over lettuce and onions, reserving some of the grease in the pan. Mix 1 egg and 3 tablespoons vinegar in a cup. Stir into balance of bacon grease, stirring constantly. Pour over lettuce mixture. Serve warm.

This version has a slightly different taste, but is delicious.


1 1/2 quarts fresh leaf lettuce, from garden, shredded
3 green onions, chopped
Salt and pepper, to taste
Dressing:
2 tablespoons bacon drippings
2 tablespoons vinegar
1 tablespoon sugar


Heat dressing ingredients to boiling point and pour over lettuce and chopped onions. Add salt and pepper to taste. Toss to mix. Serve at once.

Recipes Collected from Travels Cooking and Recipes Index Page Main Index Page

© 1998 Ann Johnson Donovan. All Rights Reserved. arsnova@worldnet.att.net
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June 15, 1998

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With thanks.