Meet Killed Lettuce Salad

This is not just a salad but a game-changer for anyone who thinks lettuce is only for cold dishes. Killed lettuce takes tender greens and bathes them in hot bacon drippings, transforming a simple side into a savory, melt-in-your-mouth Southern classic you have to try at least once.

I remember the first time I tried killed lettuce at my grandmother's table and the smoky bacon aroma had the whole family rushing to the kitchen it always reminds me of warm gatherings on cool spring evenings.

Ingredients

• Bacon: Sliced thick; quality bacon gives deep smokiness and plenty of drippings. Look for bacon with a nice balance of meat and fat.
• Green onions: Fresh ones add a gentle bite and sweetness to balance the rich bacon; larger stalks are best for easy slicing.
• Leaf lettuce: The main star. Choose the crispiest, most vibrant head you can find. Green or red leaf both work. Just make sure the leaves are dry to avoid sogginess.

Step-by-Step Instructions

Cook the Bacon:

Set a large skillet over medium-high heat and lay out the bacon in an even layer. Cook, turning every few minutes, until it is deeply browned and crisp. This should take about ten minutes. Transfer the bacon to a plate lined with paper towels to drain. Remove the skillet from heat but do not discard the bacon grease.

Prepare the Green Onions:

While the bacon is cooking, wash and chop your green onions into quarter-inch pieces. Once the bacon is done, add the green onions directly into the hot bacon grease. Put the skillet back on the burner and cook for about one minute. Stir occasionally until the onions start to soften and their fragrance fills the kitchen.

Assemble the Salad:

Rinse, dry, and tear the lettuce into bite-sized pieces. Spread the lettuce in a large heatproof salad bowl. Pour the hot onion and bacon grease mixture evenly over the lettuce. Immediately toss the greens with tongs so every piece wilts slightly and gets coated by the hot dressing. This contact is what makes the magic happen.

Finish and Serve:

Crumble the cooled bacon over the warm, wilted lettuce. Toss again just until everything is combined. Serve right away for the best texture; the warmth brings out the flavor in both the bacon and lettuce.

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My favorite moment is pouring sizzling hot bacon drippings onto the cold lettuce and watching it wilt before my eyes. My grandfather loved his with a few drops of vinegar, which he claimed brightened the whole bowl.

Storage Tips

Killed lettuce is best eaten immediately after making because the texture changes quickly as the bacon fat cools. Leftovers become very soft but can still be wrapped in a tortilla or warmed in a skillet for a quick lunch. If you want to prep ahead, cook the bacon and chop the onions but only heat and assemble the salad right before serving.

Ingredient Substitutions

If you do not eat pork, turkey bacon also gives enough savory flavor, though you may need a splash of olive oil for extra drippings. In place of green onions, try thinly sliced shallots or chives. For a vegetarian version, use smoked paprika and olive oil instead of bacon, and sprinkle toasted nuts on top for crunch.

Serving Suggestions

Make this dish a hearty meal with a hot plate of cornbread or fried potatoes. It is a natural fit for any Southern or picnic-style spread and pairs surprisingly well with grilled chicken. The salad is also a great leafy addition to a brunch table where bacon is already a star.

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Killed lettuce is a timeless dish that turns humble greens into a heartwarming comfort food. Give this recipe a try and enjoy the magic of this Southern classic on your table.

Frequently Asked Questions

→ What type of lettuce works best for this dish?

Leaf lettuce is ideal, as its tender texture wilts nicely when tossed with the hot dressing, but romaine or butter lettuce can also be used.

→ Should the bacon be drained before adding?

Yes, drain the cooked bacon on paper towels to remove excess grease, then crumble before topping the salad.

→ Can the onions be omitted or substituted?

Green onions add mild flavor, but you can substitute with sweet onions or omit if preferred for a simpler taste.

→ Why pour the hot dressing over the lettuce?

The heat from cooked onions and bacon drippings lightly wilts the lettuce and enriches the salad with savory flavor.

→ Is this salad meant to be served immediately?

Yes, it's best enjoyed right after tossing so the lettuce retains some texture and warmth from the dressing.