00:00We are making killed lettuce. You heard that right as in dead. It is a traditional springtime
00:06Appalachian dish and no it is not currently springtime but I'd been hearing about this
00:12and I was like I have to make it. The spring onions and the ramps are traditional. They are
00:17not available right now in the grocery store so I'm going with the next best substitute,
00:22green onions. And now to address the elephant in the room, why in the world are we calling this
00:28killed lettuce? Well it is because we are putting a hot dressing onto these salad greens. It is made
00:35from rendered bacon drippings. This bacon grease is hot. This is going to sizzle and pop so do
00:42this very carefully. I waited until it kind of simmered down from the popping. I'm going to add
00:47my pepper in now. We are just bringing this to a boil just until the sugar dissolves and our
00:54dressing will be ready and we can pour this directly over our lettuce. Since this dressing
00:59is hot it is literally killing the lettuce as we toss it. So this thing has to be served immediately
01:06after you make it. This is not a make-ahead recipe. I love this dressing. You have got to make this.
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