Classic Wilted Salad with Bacon Dressing

I’m gonna go out on a limb and say that if this dressing can make Kale taste good it is a miracle worker.

If you claim to enjoy the taste of kale, you’re a liar.

I enjoy the health of kale.  The color of kale.  The roughage of kale.  The ease of growing kale.  The beauty of a kale filled garden bed.  BUT, not eating kale.

Kale tastes like ear wax.  Not that I eat ear wax, but, Kale would never make it on my top 10,000 list of tasty foods.  It just wouldn’t.  It has many benefits, great taste is just not one of them.

Unless you cover it with Wilted Salad with Bacon Dressing, that is.  Then I will consume 2 pounds of it.

That’s all you need to know.  Tasty Kale = Fabuloso Dressing.

wilted lettuce 7

You should make this.

It’s spring so if you are eating at my house, you will be eating a salad.  

Yes, there will be a pork chop or a steak and probably a potato on your plate too, but you can bet the farm, there will be salad.  I have green plants coming out my ears right now.

The rotation is something like this:

  • Kale
  • Butter Crunch Lettuce
  • Red Kale
  • Leaf Lettuce
  • Spinach
  • Turnip Greens

As far as my children are concerned – it’s all salad.  I guess they’re right.  But, us grownups usually know the difference between spinach and ear wax Kale.

This dressing starts where most all good things begin – with bacon.

wilted lettuce

First, slice 4 strips of bacon into small bits and fry them in a skillet.

Helpful Hint:  For even cooking and to prevent burning – cook bacon over a burner set to medium.

Once perfectly browned, move bacon bits on a paper towel to drain.

wilted lettuce 1

Pour the (warm but not hot) bacon fat into a jar.

wilted lettuce 3

Add the salt and sugar to the warm fat so they will melt.  Stir until all the salt and sugar have dissolved.

wilted lettuce 6

Next add the vinegar and water.  That’s it – done!

Now that the dressing is made – let’s get the salad ready…

Like I mentioned, this dressing will make any greens amazing.  Tonight our green assortment includes baby kale and spinach.  You can use buttercrunch or romaine or even head lettuce.  This dressing would taste equally great poured over a plate of lawn clippings.  Not that you should eat lawn clippings.  I’m just sayin’, it’s that good.

may garden

These greens were literally in my garden 30 mintues ago.  Talk about “living food.”  I LOVE feeding my body super fresh vittles.

wilted lettuce 8

Top the greens with sliced tomatoes and the bacon bits.  You could add some chives, onions, hard boiled eggs or anything else that blows up your skirt.  The sky’s the limit.

When you are ready to serve just pour the dressing over the salad and toss.  This dressing is served warm.  If you need to, you can reheat it before pouring it on the salad.

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-Candi

Print Recipe
Classic Wilted Salad with Bacon
This dressing will make any greens amazing. Add bacon bits, tomatoes and some hard boiled egg slices to knock it out of the park. You can serve it over lettuce, kale, spinach or a combination of greens. I'm pretty sure this dressing would taste equally great poured over a plate of lawn clippings. Not that you should eat lawn clippings. I’m just sayin’, it’s that good.
Course salad
Cuisine salad
Servings
people
Ingredients
  • 4 strips bacon fried - pour grease into jar
  • 1 tsp Salt
  • 3 tsp sugar (or maple syrup)
  • 4 tbsp vinegar I use raw apple cider vinegar
  • 2 tbsp water
Course salad
Cuisine salad
Servings
people
Ingredients
  • 4 strips bacon fried - pour grease into jar
  • 1 tsp Salt
  • 3 tsp sugar (or maple syrup)
  • 4 tbsp vinegar I use raw apple cider vinegar
  • 2 tbsp water
Recipe Notes

Fry bacon, set aside.  Pour fat into jar.  Add salt & sugar, stir until sugar & salt melt.  Add vinegar and water – mix well.  Stir before pouring over salad.

Use this dressing to top greens with sliced tomatoes and the bacon bits.  You could add some chives, onions, hard boiled eggs or anything else that blows up your skirt.  The sky’s the limit.

When you are ready to serve just pour the dressing over the salad and toss.  This dressing is served warm.  If you need to, you can reheat it before pouring it on the salad.

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