|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 3g||9%|
|Total Sugars 9g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A common way to enjoy salad in Poland is to wilt the lettuce with a warm dressing. This recipe for Polish wilted lettuce salad, or sałata z boczkiem (sah-WAH-tah zeh BAWCH-kyem), is made with a warm bacon vinaigrette that includes onion, vinegar, and sugar. Be sure to use a firm type of lettuce, such as romaine or iceberg; tender lettuces like bibb or Boston will wilt too much and become soggy.
1 head romaine or iceberg lettuce (washed, dried, and torn into coarse pieces)
1/2 pound bacon (cut into 1/2-inch pieces)
1 large onion (finely chopped)
1/4 cup water
1/4 cup vinegar
3 tablespoons sugar, or to taste
Salt and pepper to taste
Gather the ingredients.
Place the lettuce in a heatproof bowl.
In a large skillet, fry the bacon until half cooked.
Add the onion and continue to fry along with the bacon until crisp but not burned.
Carefully drain all but 1/4 cup of the bacon grease from the skillet.
Add the water, vinegar, and sugar.
Bring to a boil, stirring to dissolve the sugar.
Pour the hot vinaigrette over lettuce.
Add salt and pepper to taste.
Toss the salad to coat with the dressing and wilt the lettuce.
- If you are worried you'll lose some of the bacon and onion when draining off the bacon grease, remove them from the pan to a bowl first. Then pour all of the grease into a measuring cup and measure out 1/4 cup. Add to the skillet and then return the bacon and onion.
- There are a few ways to quickly wash and dry lettuce leaves. A salad spinner is the most efficient as it washes and dries the lettuce, but if you don't have one, you can rinse the leaves in a bowl of cool water and then gently roll in a clean dish towel.
- This hot bacon salad dressing lends a smoky, sweet-and-salty flavor to any greens or vegetables, especially green beans or a salad of baby spinach, hard-cooked egg, red onion, and sliced mushroom.
- For variety, you can swap out the white vinegar for balsamic or red-wine vinegar, or use olive oil in place of the canola or vegetable oil. You can also use light brown sugar instead of white sugar, and red onion instead of white or yellow onion.
- If you like a little heat, add a pinch of cayenne pepper to the dressing.
- You can also add a poached egg on top to make it similar to a French bistro frisse-lardon salad.