Salads
Southern
Yield: 4-6
Author: Tammy Nichols
Wilted Lettuce Salad - Master Cookbook Recipe # 578

Wilted Lettuce Salad - Master Cookbook Recipe # 578

This Wilted Lettuce Salad is a true Southern classic, often referred to as "Killed Lettuce." The magic happens when the hot, savory bacon dressing hits the crisp iceberg lettuce, softening it just enough to soak up all that wonderful flavor. It’s a simple, rustic dish that brings a nostalgic warmth to any meal, especially when served alongside fresh garden tomatoes or a piece of crusty bread.

This is recipe #578 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 10 minTotal time: 20 min
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Ingredients

  • THE SALAD:
  • 1 head iceberg lettuce, washed, drained, and torn into bite-sized pieces
  • 1/2 large red onion, sliced thin (or 4 green onions, chopped)
  • 6 slices bacon, chopped into small pieces
  • Salt and pepper to taste
  • Optional: Sliced tomatoes or other fresh garden vegetables
  • THE DRESSING:
  • Reserved bacon grease (from the 6 slices)
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1 Tbsp sugar (add an extra tsp if you prefer it a bit sweeter)

Instructions

  1. Fry the Bacon: In a skillet, fry the chopped bacon pieces until they are nice and crispy.
  2. Prep the Greens: While the bacon fries, combine your lettuce and onions (and any other optional veggies) in a large, heat-proof bowl. Season with salt and pepper.
  3. Reserve the Grease: Remove the crispy bacon with a slotted spoon and set it aside. Keep the warm bacon grease in the skillet.
  4. Make the Dressing: To the warm grease, add the white vinegar, water, and sugar. Cook the mixture over low heat, stirring constantly, until the sugar is completely dissolved.
  5. Wilt the Lettuce: While the dressing is still hot, pour it directly over the lettuce and onion mixture.
  6. Toss and Garnish: Toss everything quickly so the greens are evenly "wilted" by the hot dressing. Top with the reserved crispy bacon pieces.
  7. Serve: Serve immediately while the dressing is still warm.

Notes

Tammy's Tips

The key to a perfect wilted salad is serving it the moment that hot dressing hits the bowl! If you wait too long, the lettuce will get too soft. I love using red onion for the color, but green onions give it a lovely mild flavor too. This is absolutely delicious with a side of hot cornbread or crusty Italian bread to soak up any extra dressing. It’s a simple side that always disappears fast!