Lettuce Eat

My mother was kind enough to animal and house sit for us while we were on our honeymoon in Aspen and when we returned home last Monday night, she made a culinary treat for us. What made the dish even better were the stories she told and the memories she had of eating this dish with her grandmother (my great-grandmother who passed away when I was a baby).

We had talked about this dish – Dutch Lettuce – before we left and after several days of nibbling our way through various gourmet dishes, I was ready for an actual meal. I also was interested to see how Bryan would react to eggs in the dish, since he’s had an aversion to eggs since an unfortunate salmonella incident at Scout Camp when he was younger.

Making Dutch Lettuce sounds quite simple, but it was delicious. And eating this dish made me feel closer to my great-grandma.

Ingredients:

  • Leaf lettuce, such as red or green leaf, shredded
  • 8 slices of bacon, pan fried until crisp
  • 4 hard-boiled eggs
  • 3 medium size Russet potatoes
  • Red wine or malt vinegar

What to do:

  • Hard boil your eggs, peel the shell and quarter the eggs.
  • Boil your potatoes until done, peel the skin and cut into bite size pieces.
  • Pan fry your bacon until it is crisp. Remove the bacon from the pan and keep the bacon drippings.
  • Place shredded leaf lettuce into a large bowl. Top lettuce with eggs and potatoes, pour bacon drippings from the pan over the mixture and crumble bacon on top. Toss lightly and serve.
  • Top each dish with kosher salt and freshly-ground pepper to taste and sprinkle with red wine or malt vinegar.

I preferred to use red wine vinegar, although Bryan preferred malt vinegar. My mom thinks she used cider vinegar when she ate this when she was young. The vinegar is needed to cut through the bacon drippings and adds the right amount of acid to the dish. You could also slice some red onion and add it to this dish as well.

How did Bryan like it? He ate it, eggs and all.

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  2. Dinner for four
  3. Grown-up chicken fingers and hot sauce

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.