Kilt lettuce
Instructions:
- Dry the lettuce thoroughly. (See page 162 for tips.) Place the lettuce and onions in a large heatproof serving bowl and set aside.
- Cook the bacon in a large skillet (preferably cast-iron) over medium heat, stirring often, until it renders its fat and is very crispy, about 15 minutes. Transfer with a slotted spoon to paper towels to drain, leaving the drippings in the skillet.
- Add the vinegar, sugar, salt, and pepper to the drippings and stir until the sugar dissolves. Cook until the mixture is shimmering hot and then carefully pour it over the lettuce and onions, tossing with tongs to coat and lightly wilt the greens. Sprinkle the bacon over the top and serve immediately - this won’t keep.