Although we are in for a spate of cold weather, maybe two, before we are done, heavy rains during the month of February, followed by a warm spell, has brought many of the spring bulbs into bloom, along with some ephemeral natives, such as toothwort. The quickening buds and warming temperatures have me thinking of my favorite spring tonic, kilt lettuce.
My friend, Amy Campbell, recently demonstrated how to make kilt lettuce in an appearance on Live at Five at Four, on WBIR-TV, Knoxville. This time-honored dish could not be simpler to make.
Fill a big, heatproof bowl with fresh lettuce leaves and several scallions cut into bite-size pieces. In a skillet, fry some bacon, one strip for every serving of salad. When the bacon is crisp, remove it with a slotted spoon to a plate lined with paper towels. For two servings, pour off all but 2 tablespoons of drippings. Return the skillet to the heat and add 1 tablespoon of apple cider vinegar. As soon as it comes to a boil, pour over the lettuce. Toss and stir the lettuce until most of it is wilted. Grind some black pepper over the salad, garnish with crumbled bacon, and serve at once.
I came up with a vegetarian version that contains less fat and calories. You can find that recipe in Appalachian Cooking.
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