Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love.
Fresh varieties of lettuce are topped with a delicious dressing of bacon fat and vinegar - watch out for the popping and snapping when the hot grease "kills" the moisture-filled lettuce!
This might sound too rich for you, but if you don't go too heavy on the grease and you use a lovely vinegar, the salad is filling *and* refreshing! Just adjust both to your own taste.
I used some garden chives to add a little garlicy flavor to the salad - and color, too. (No, we didn't eat the edible floral heads whole. When it came time to serve this Kilt Lettuce salad, I scattered a few of the petals around 😉
About Lauren, Contributor of this Kilt Lettuce Recipe
So happy to welcome my utterly delightful podcast guest, Lauren of Must Love Herbs to the podcast today. Lauren is going to speak to an idea that I don’t broach quite enough in this podcast, which is the fact that the US itself has many distinct subcultures: Appalachia (or - properly said, Appalachia) is one of those subcultures with its own geography, heritage, music, accents, and foodways.
Lauren is quickly amassing a huge following on Instagram that love her joyful, bright, and sundrenched photos and videos that share her ancestor’s knowledge of gardening and herbalism. She also shares the most amazing adorable cakes decorated with the most intricate, skillful, adorable mushrooms - breads covered with edible florala. Lauren’s a true ambassador of Appalachia, coming from generations of Appalachians who have lived on the land for over 200 years.
If you, like me, only carry a vague idea of what comprises the Appalachian subculture, Lauren will give us all a much deeper appreciation of these resilient, strong people through her charming stories and thoughtful discussion.
It’s a cliche, but it's an apt one when it comes to Lauren - she truly is a ray of sunshine and I’m so happy to introduce her to you right now!
Learn More About Lauren and Appalachia
131 "All About Appalachia with Lauren of Must Love Herbs"
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Kilt Lettuce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Fresh varieties of lettuce are topped with a delicious dressing of bacon fat and vinegar - watch out for the popping when the grease "kills" the lettuce!
Ingredients
- Two leaf/tangle root lettuce
- Some mixed green lettuce
- 6 Tablespoons hot grease (can be bacon grease OR vegetable oil OR coconut oil)
- Distilled white wine vinegar (any vinegar will do!)
Instructions
Cue Up The Episode!
Make sure to listen to Lauren on The Storied Recipe Podcast, All About Appalachia with Lauren of Must Love Herbs while you make her Kilt Lettuce recipe!
Make The Recipe
- Wash all the tangle root/two leaf you forage.
- Mix with green lettuce of your choice
- Take the hot grease you've cooked up and pour over the mixed lettuces.
- Toss with the vinegar of your choice!
Notes
Make sure to listen to Lauren on The Storied Recipe Podcast, All About Appalachia with Lauren of Must Love Herbs while you make her Kilt Lettuce recipe!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salads
- Cuisine: American, Appalachian
Nutrition
- Calories: 188
- Sodium: 32
- Fat: 21
- Saturated Fat: 8
- Cholesterol: 20
Ja says
I have been looking for so long for recipes like yours. Getting back to my roots and cooking more from what we grow. Your recipes are lovely and your photos are oustanding.
admin says
Ja, you're so kind!!! These recipes from my podcast guests have taught me so much about different techniques and flavors from around the world. Every single one seems to make me a better cook across the board.... and I love having my palate and skillset expanded!! Please continue to enjoy their recipes!
Stacy Peterson says
We occasionally had this dish at my grandmother's house. Everyone there (in Arkansas) had a garden and this was a way to serve her leaf lettuce that would interest pretty much everyone. I had some romaine getting old in the fridge so I threw away the bad parts and chopped up the rest to make this recipe. To me this is a hot-summer dish and it did not disappoint. My favorite part (even though the kilt lettuce is still crunchy and refreshing even post-mortem) was drinking the last couple of tablespoons of the dressing after I'd eaten the lettuce cold for breakfast this morning. Tangy, salty, and sweet (Granny always added about a tablespoon of sugar), with round, smoky notes from the bacon, it transported me back to the 1960s to my grandmother's small kitchen in the Ozarks with its oddly tolerable heat, where cousins crowded in because that's where the food and cold drinks were. I'll be sure to have it this more often. It is magical.
admin says
Stacy! What a beautiful memory!! Thank you so much for sharing!! And for the tip on the sugar also 🙂