Kimberly notes that a vegetarian version is also delicious: just omit the bacon, increase the olive oil to
1/2 cup, and add 2 tablespoons of tamari to the vinegar as you prepare the dressing.
- about a dozen golf-ball-sized beets, steamed, skinned, and sliced 1/4-inch thick
- about a dozen golf-ball-sized new potatoes, steamed, and sliced 1/4-inch thick
- 3 or 4 heads (“pick a dishpan full,” according to Kimberly) leaf lettuce, pulled apart into large pieces, washed, and dried
- 1 red onion or a bunch of spring onions, thinly sliced
- 6-8 radishes, very thinly sliced
- 8 slices locally-sourced bacon
- 1/4 cup olive oil
- 3/4 cup cider vinegar
- 2 teaspoons sugar
- 1/4 teaspoon salt
- cornbread croutons (3 cups 1-inch stale cornbread cubes, tossed with 3 tablespoons melted butter, toasted, stirring once, at 400° until crunchy, about 15 minutes)
Arrange the beets and potatoes attractively on individual serving plates.
In a suitably large heat-proof bowl, combine the lettuce leaves and onion and radish slices.
Fry the bacon over medium-low heat in a large heavy frying pan, turning occasionally. When bacon is crisp, remove from the pan and crumble when cool enough to handle. Leave the bacon fat in the pan and set aside.
Heat the vinegar, sugar, and salt in a small saucepan until steaming.
Add the olive oil to the bacon fat and reheat until sizzling.
Turn off the heat, and carefully add the hot vinegar. Expect spattering. Immediately pour contents of pan over prepared lettuce and toss to wilt. Mound portions of salad on prepared plates, topping with bacon and croutons.