This traditional springtime Appalachian dish is definitely NOT a save-it-for-later recipe. In this video, Ivy makes killed lettuce for a delicious southern dinner salad. The key to this flavorful salad is the hot dressing that’s made using leftover bacon drippings. Once poured over, it begins to wither and kill the salad greens.
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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.