📝 About This Recipe
A cornerstone of Appalachian spring tradition, this 'Killed' Lettuce (or Wilted Salad) is a soul-warming dish that celebrates the first harvest of tender garden greens. The magic happens when a screaming-hot dressing of rendered bacon fat and cider vinegar is poured over crisp lettuce, 'killing' the leaves just enough to soften them while infusing every bite with smoky, tangy richness. It is a rustic masterpiece of Southern mountain cooking that perfectly balances salty, sweet, and acidic notes.
🥗 Ingredients
The Greens
- 8-10 cups Leaf Lettuce (tender garden lettuce or Bibb, torn into bite-sized pieces)
- 4-5 pieces Green Onions (thinly sliced, including the green tops)
- 4 pieces Radishes (paper-thinly sliced for crunch)
The Dressing (The 'Kill')
- 6 slices Thick-cut Bacon (diced into small lardons)
- 1/3 cup Apple Cider Vinegar (high quality with 'the mother' for best flavor)
- 1 tablespoon Granulated Sugar (adjust to taste for sweetness)
- 1 tablespoon Water (to mellow the acidity)
- 1/2 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish
- 2 pieces Hard-boiled Eggs (peeled and sliced or crumbled)
👨🍳 Instructions
-
1
Wash the lettuce thoroughly in cold water to ensure all grit is removed, then spin it completely dry. This is crucial; if the lettuce is wet, the dressing won't cling properly.
-
2
Tear the lettuce into bite-sized pieces and place them into a large, heat-proof wooden or ceramic bowl.
-
3
Add the sliced green onions and radishes to the lettuce bowl. Toss gently to distribute and set aside at room temperature.
-
4
In a heavy skillet (cast iron is traditional and preferred), cook the diced bacon over medium heat.
-
5
Stir the bacon frequently until it is golden brown and crispy, about 6-8 minutes. The fat should be fully rendered.
-
6
Use a slotted spoon to remove the crispy bacon bits and drain them on a paper towel, but keep the hot fat in the skillet.
-
7
Ensure you have about 4-5 tablespoons of bacon fat in the pan. If you have too much, spoon some out; if you have too little, add a touch of butter or oil.
-
8
Increase the heat to medium-high. Carefully whisk in the sugar, salt, and black pepper until the sugar begins to dissolve into the fat.
-
9
Pour in the cider vinegar and the tablespoon of water. Stand back slightly as it will steam and bubble vigorously.
-
10
Whisk the dressing for about 30-60 seconds until it emulsifies slightly and is boiling hot.
-
11
Immediately pour the boiling dressing over the lettuce mixture. You should hear a slight sizzle as the leaves begin to 'wilt' or 'kill'.
-
12
Use two large spoons to toss the salad quickly, ensuring every leaf is coated in the hot dressing. The lettuce should look softened but not mushy.
-
13
Sprinkle the reserved crispy bacon bits and the crumbled hard-boiled eggs over the top.
-
14
Serve immediately while the dressing is still warm and the greens have just reached that perfect wilted state.
💡 Chef's Tips
Use the freshest garden lettuce possible; store-bought Iceberg is too sturdy and won't wilt correctly. Don't let the dressing cool down; it must be bubbling when it hits the leaves to achieve the signature 'killed' texture. If you find the dressing too sharp, add an extra teaspoon of sugar to balance the vinegar. Avoid using a plastic bowl, as the boiling fat can damage it; stick to wood, metal, or tempered glass. For a vegetarian version, you can use smoked olive oil and smoked salt, though the bacon fat is the soul of the traditional dish.
🍽️ Serving Suggestions
Serve alongside a hot piece of buttery skillet cornbread for a classic Appalachian meal. Pairs beautifully with fried catfish or a slow-roasted pork shoulder. Serve as a starter for a Sunday dinner featuring pinto beans and ham hocks. Accompany with a glass of sweet iced tea or a crisp hard cider to cut through the richness of the bacon fat.