Killed Lettuce with Radishes and Chives
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
This is my take on the traditional Appalachian killed lettuce recipe (also known as kilt lettuce) from Ronni Lundy's Victuals. I've used tender arugula and radish greens here, but nearly any robust lettuce or tender leafy green will work. Likewise, spring alliums such as ramps, green garlic, garlic scapes, or green onions can be used in place of the chives. Killed lettuce can be served as a side, but with a hunk of unsweetened cornbread it's a meal in itself.
Recipe Type:
Dinner
Makes: 4 servings
Ingredients
- 4 cups arugula leaves
- 2 cups radish greens , chopped
- 6 radishes , thinly sliced (preferably with a mandoline)
- 2 tablespoons minced chives and 4 blossoms for garnish
- 5 strips bacon (and the 1/4 cup bacon grease it yields)
- 2 tablespoons apple cider vinegar
- sea salt
- fresh ground pepper
Instructions
-
Wash and prep the greens. Toss with radishes and chives, and set aside.
-
If using bacon, fry until crispy then remove to a plate and chop or crumble into bits. While bacon cooks, toss greens with apple cider vinegar.
-
Working quickly, toss salad with hot bacon grease, add sea salt and pepper to taste, and top with bacon crumbles and chive blossom petals. Serve immediately with warm cornbread.