8 slices hickory-smoked bacon, cut into 1/2-inch wide strips
2 1/2 Tablespoons cider vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional)
1 1/2 pound head of iceberg lettuce, cored and coarsely chopped
6 medium scallions, trimmed and thinly sliced including some green tops
1/4 cup chopped fresh flat-leaf parsley
In a large heavy skillet, fry the bacon over medium heat until brown and crisp, about 10-12 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. Pour all the drippings from the skillet and measure out 1/4 cup. If the drippings do not measure out to 1/4 cup, round out with a neutral oil. Return the drippings to the skillet and add the vinegar, sugar, salt, pepper and cayenne pepper if using. Bring to a boil over medium heat, stirring occasionally.
Quickly mound the lettuce, scallions, and parsley in a large bowl. Pour the hot dressing evenly over the greens, add the reserved bacon, and toss well. Serve at once. Enjoy!
Printed from thegalleygourmet.net