Wilted Lettuce Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 head country lettuce or enough leaves to serve 6
1/4 cp light cream
2 tbsp French dressing
2 strips lean bacon
1 - Wash lettuce.
2 - Break large pieces.
3 - Drain.
4 - Combine cream and French dressing.
5 - Stir to mix smoothly.
6 - Cut bacon in small pieces.
7 - Fry until crisp.
8 - Pour cream dressing over lettuce.
9 - Mix lightly.
10 - Pour hot bacon and fat over all.
11 - Mix lightly with 2 forks.
12 - Serve at once.
Makes 6 servings.
The old-fashioned version of this country salad is made without the
cream and French dressing. Cook bacon. Stir 1/4 cp vinegar into skillet.
Mix bacon, fat, vinegar to boiling point. Pour over lettuce. Toss
with forks and serve.
This is the only way we ever had salad in my Swiss school--laitue fatigue.