- 8 slices hickory-smoked bacon, cut crosswise into strips ½ inch wide
- 2½ tablespoons cider vinegar
- 2 teaspoons sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 cups (2 quarts) coarsely chopped iceberg lettuce (you’ll need about a 1½-pound head)
- 6 medium scallions, trimmed and thinly sliced (include some green tops)
Iceberg is the lettuce to use here because it adds welcome crunch.
- Fry the bacon in a large, heavy nonreactive skillet over moderate heat for 10 to 12 minutes or until the drippings cook out and only crisp brown bits remain. Scoop the bacon to paper toweling and reserve.
- Pour all drippings from the skillet and measure. You’ll need ¼ cup drippings and if insufficient, round out the measure with corn oil or other vegetable oil. Return the drippings to the skillet; add the vinegar, sugar, salt, and pepper, and bring to a boil over moderate heat, stirring occasionally.
- Quickly mound the lettuce and scallions in a large bowl, pour the hot dressing evenly over all, add the reserved bacon, and toss well.
- Serve at once. This is a light, refreshing salad, so be generous with the portions.