A Farmer’s Market haul from late June last year. The spring onions were give out, but there was still good leaf lettuce.

I made my first trip to the local farmer’s market last week. There was an ABUNDANCE of spring greens available along with green onions, garlic scapes, and a few of last seasons potatoes.

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 and torn
2-4 spring onions, sliced
4 strips of bacon
1/4 cup cider vinegar
2 tsps 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 cut in pieces.

Man, who’s ready for lunch?!?