Recipe

Killed Salad Recipe

	Notyourmomma / All my dishes 2 years, 5 months ago AKA Wilted Salad. Mom made this with a combination of greens and I still do. We double the baked bacon because a lot of it disappears in the making. You're lucky if you have enough to sprinkle over your greens. Prep:15m Cook:25m Servings:6	Notyourmomm
	vinegar brown sugar bacon greens wilted salad

Does this look good? Yeah! / Nope

Fans

leroux

paprikamam

Ingredients

8 to 12 slices of thick sliced smokey bacon (use the butcher's cut)

2 tablespoons of brown sugar

1 tablespoon of ball park variety mustard

dash of apple cider vinegar

Rendered bacon fat and enough salad oil to equal 1/2 cup

2 shallots minced (or one small onion and one garlic clove)

3 tablespoons of apple cider vinegar

1 beaten egg

1 1/2 tablespoon of brown sugar

salt and fresh ground black pepper

12 cups of mixed greens (I like romaine, iceburg, green leaf mix)

Generous handful of garlicky croutons

Directions

Preheat oven to 350 degrees.

On a cookie sheet with sides (covered with foil for easy clean up) layer the bacon in a single layer.

Bake about 8 to 10 minutes

Pour off rendered fat and reserve for the dressing.

Mix brown sugar, mustard and cider vinegar.

Using pastry brush, baste the bacon.

Cook another 5 minutes.

Turn over baste with remaining sugar/mustard mix.

Bake for another 3 to 5 minutes, Watch carefully here, the bacon can burn easily here.

Cool and hide from the family snackers.

Meanwhile, in a small skillet, heat reserved bacon fat and oil.

Saute shallots (or onion and garlic) til soft but not brown.

Mix vinegar, egg and sugar.

Stir mightily to dissolve the sugar.

Season with a pinch of salt and lots of ground pepper.

Add to hot fat and cook over very low heat and make sure the sugar is completely dissoved and the dressing thickens.

Place the mixed greens in a large salad bowl.

Pour hot dressing over the greens. (There, you've killed the salad)

Sprinkle with crumbled cooked glazed bacon pieces and croutons.

Toss and serve, hot or at room temperature.

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Comments

crystalwaters 2 years, 5 months ago said:
I hear ya about the bacon! This sounds great, will give it a try soon ... thanx for posting! :-)

dancegypsy67 2 years, 5 months ago said:
Yum! One of my favorite ways to make bacon is baked with maple syrup brushed on. I can't wait to try it this way :)

krumkake 2 years, 5 months ago said:
I grew up on this stuff - haven't had it in YEARS. Thanks for the memories, AND the incentive to make it again...it is a delicious dish!!

zena824 2 years, 5 months ago said:
Yummm I really like the sound of this.......Thanks for the post...

jaie 2 years, 4 months ago said:
Isn't this a Pennsylvania Dutch secret?!?! My mom would tell me about it and I couldn't believe it! I've not yet tried it myself, but I think I'll try this one and surprise my mom :)

notyourmomma 2 years, 3 months ago said:
I don't know about Pennsylvania Dutch. My mom has always made it *upgrade on the bacon through the years* and she was born/raised in West Virginia and moved to Florida in her early twenties. We kind of upped the ante on the bacon with the glaze and sugar, everything she used on a baked ham. We like it on ham and we were thrilled with what it did to the bacon. But, please please use a thick cut. Paper thin bacon will burn unbelievably and will only taste charred.

paprikamama 2 years, 3 months ago said:
This is an awesome salad....have had it many times growing up.....thanks