Wilted Lettuce or Swiss Lettuce is a family dish passed down since my ancestors were in Switzerland. Every year at thanksgiving we enjoy this salad. When I asked my mom for the recipe she told me it was one that my Grannie had taught she and my aunt Jonna Lu to make and that as far as she knew there was no formal recipe written down. So here is what we came up with.
1/2 lb bacon sliced into bite size pieces and cooked
1 head iceberg lettuce shredded
1/4 tsp salt
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp pepper
1/3 cup apple cider vinegar
2/3 cup water
1/2 cup flour
Cut up and fry bacon in a pan. Pour off half of the fat and add flour to make a roux. Add salt, pepper, garlic salt and onion salt. Add apple cider vinegar and water to the bacon/flour mixture slowly and bring to a boil to make the thick sauce. Taste the sauce you want the roux to taste salty because the plain lettuce will need lots of flavor. (The salt measurements above are only estimations. Taste it as you go and add more as needed it is a very tangy sauce that thickens a little upon standing) The sauce is poured over the broken up lettuce and mixed thoroughly. Add sauce to lettuce right before serving.