Killed Lettuce Salad

Chef Edward Lee's recipe for Killed Lettuce Salad

February 26, 2013


  • 8-9 packed cups of a variety of hearty greens, such as butter lettuce, arugula, red leaf lettuce, mizuna, or mustards
  • 4 slices thick cut bacon
  • 1 shallot, cut in thin slices
  • 2 scallions, cut in 1-inch pieces
  • 2 1/2 tablespoons apple-cider vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 tart, crisp eating apple, such as 'Granny Smith', cut into matchsticks
  • Hot sauce

1. Preheat a large skillet over medium-high heat. Add 4 slices of bacon and cook until the fat has rendered off, about 6 to 7 minutes. Remove the cooked bacon slices from the pan and reserve for another use.


2. Wash the greens in a large bowl of water to remove all dirt and sand. Shake off the water from the leaves and let drain on paper towels. Set aside.

3. Heat the bacon fat (there should be about 1/4 cup) in the skillet on medium heat. Add the shallots and saute until softened, stirring constantly, about 2 minutes. Add the scallions and cook for another 30 seconds. Turn heat to high and quickly pour in the vinegar and toss in the greens. Using tongs, gently stir the leaves in the hot dressing until lightly wilted but still retaining a little crunch. Season with the salt and pepper.

4. Plate salad onto a warm platter and garnish with fresh matchsticks of apple and a dash of hot sauce.

Serves 4 as a side course

Photos by Matthew Benson
Originally published in Organic Gardening Magazine April/May 2013.