It’s been feeling like summer in Western North Carolina. And while I’m not ready to turn on the air conditioning quite yet, I am glad that we’re starting to get an abundance of fresh garden goods at the farmer’s markets.

Which means it’s time for kilt lettuce!

I don’t know for sure, but I assume the name comes from the fact that the lettuce is pretty much killed (kilt in Appalachia) by pouring hot bacon grease over it. Regardless, it’s a delicious way to take a perfectly healthy spring green and make it decadent!

KILT LETTUCE

8 big handfuls of spring lettuces, washed, dried, and torn
2-4 spring onions, sliced
4 strips of bacon
1/4 cup cider vinegar
2 teaspoons sugar
salt and pepper to taste
2 hard boiled eggs

Fry the bacon and set it aside to cool, then crumble it. Add the vinegar, sugar, salt and pepper to the hot bacon drippings in the skillet and stir until the sugar dissolves. Toss the lettuce and onions with the still warm dressing and then top with the crumbled bacon. Serve with hard boiled eggs sliced over the top.

Man, who’s ready for lunch?!?