Ingredients

How to make it

  • Prepare the lettuce as follows: Cut the bottom binding knot off of the lettuce. Immerse the leaves in cold water and wash out any contamination. Remove the inner white spine of the leaves and tear into small pieces.
  • Prep the scallions See Photo. Cut off the tops just below the point where the stalks start to separate. Cut off the bottom root. Peel the outer layer off the onions.
  • Fry bacon until crisp in a small skillet. Remove the cooked bacon and drain on paper towel See Photo. Reserve the remaining drippings in the skillet.
  • Hard boil the eggs in a small covered saucepan See Photo as follows:. Place the eggs into cold salted water (about 2 teaspoons of salt added to the water). Bring to a boil on high heat. Reduce the heat to a slow rolling boil and cook for about eight minutes. Turn off the heat, place the saucepan under cold running water and bring down to room temperature. Reserve the eggs until later. See Photo
  • Chop the Scallions very thin.
  • .
  • Put the bacon drippings back onto the fire, bring to a simmer. Add 5 tablespoons of vinegar to the mixture and stir together until you have a low boil See Photo. Add 1 tablespoon of sugar and stir constantly until the sugar is melted and assimilated into the mixture. (If you don't stir it will clump up into balls of sugar). Maintain at low heat.
  • Peel the eggs and slice them
  • Now the best part. Separate the lettuce into the serving bowls, pour on dressing, add crumbled bacon and slice the eggs on top. Serve immediately.
Fry Some Bacon   Close
Boil an Egg   Close
Chop some Onions   Close
Make the Dressing   Close
Slice an Egg   Close

Reviews & Comments 4

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    " It was excellent "
    tablescape ate it and said...
    One of the greats in my book. Thanks for the history; nice reminder. Aa 5 from me.
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    " It was excellent "
    valinkenmore ate it and said...
    An old family favorite! Thanks for reminding me as I will make this soon! High 5 to you!
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    " It was excellent "
    windy1950 ate it and said...
    Sounds delicious, and a ^5 to you!
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  • dugger 4 years ago
    A bit of history... Bibb Lettuce was developed in the late 1800's by Jack Bibb. He lived on a farm just west of Lexington Ky. It is also known as Butter Lettuce and Limestone Lettuce. Butter because of its very mild flavor and texture. Limestone because the water in this part of the world is full of it which is why we make Fine Bourbon hereabouts.

    Bibb Lettuce is very tender and must be handled gently. It is also expensive (I can't do anything about that). You can extend it by using Iceberg Lettuce leaves. Just use the outer tender portions. Do not use the hard white inner parts of the leaves.
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