Wilted Lettuce
  • 1 Egg
  • ½ Cup Sour Cream
  • ¼ Cup White Vinegar (or to taste)
  • 3 Slices Bacon
  • 3 Green Onions
  • Head of Lettuce (Romain or some other leafy lettuce is best – iceberg lettuce works in a pinch)
  • Pinch Kosher Salt (or to taste)
  1. Dressing Instructions:
  2. a. Cut the bacon into bite sized pieces and cook in saute pan.
  3. b. While bacon is cooking mix egg, sour cream and white vinegar in small bowl.
  4. c. Once the bacon is cooked, add the egg, sour cream and vinegar mixture to the bacon in the saute pan. DO NOT POUR OFF THE BACON GREASE!
  5. d. Stir until sauce thickens a little.
  6. Salad Instructions:
  7. a. Cut green onions and leaf lettuce, and put in a large bowl
  8. b. Add salt
  9. c. Once the sauce has thickened a little, pour directly onto the salad.
  10. d. The heat from the sauce will cause the lettuce leaves to wilt; thus the name – “Wilted Lettuce”!
This recipe is an old family favorite, and comes from the kitchen of my Great-grandmother Chloe Catherine Pfost Burke (1862 to 1927). --Todd T.