Bacon Salad Recipe by Ruth Paget
Serves 4
Ingredients:
-1/2 pound bacon
-1 beaten egg
-1/4 cup chopped onion
-2 tablespoons sugar
-1 teaspoon salt
-1/3 cup vinegar
-2 tablespoons water
-1 large head of washed and hand-torn iceberg lettuce
Steps:
1-Fry bacon till crisp. (This should take 15 to 20 minutes.) Drain bacon on paper towels, crumble it, and set it aside.
2-Combine egg, onions, sugar, salt, vinegar, and water.
3-Add bacon back to grease in frying pan along with egg mixture. Heat till boiling and stir constantly. Remove from the heat.
4-Pour bacon and egg mixture over the lettuce.
Serve salad at once.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
