Savory Wilted Lettuce Salad

We love our wilted lettuce salad but I don’t always have bacon on hand for my bacon version of it. I decided to try to make it with some different super foods and I think this one came out great! It can even be vegetarian if you use water or veggie broth. Greens like lettuce are in abundance this spring so it is the perfect time to make this salad.

This recipe uses several superfoods that you may have at home already. Celtic Sea salt, Kombucha that has fermented till it is vinegar, broth, and coconut oil. You can use apple cider vinegar if you don’t have kombucha vinegar. ACV is about twice as acidic as kombucha vinegar so the recipe calls for half as much.

Savory Wilted Lettuce Salad

• 2 heads leaf lettuce (Romaine, red leaf, etc.)
• 1 tsp Smoked Salt or reuglar sea salt
• pepper, to taste
• 1/2 cup kombucha vinegar or 1/4 cup apple cider vinegar
• 1/2 cup broth or water
• 1-2 tablespoon honey
• 1/4 cup expeller pressed coconut oil or other neutral fat
• 1/2 cup finely chopped white or red onions

Wash your lettuce leaves well and slice into ribbons. 1/2-1in wide is best. Spin to remove the water from the leaves if necessary. Perfectly dry isn’t necessary but if they are too wet the salad won’t wilt when you add the hot dressing.

In a frying pan heat the coconut oil on medium high heat and add the onion to it. Cook till the onion is beginning to turn brown and crisp. This only takes a couple of minutes.

While the onions are cooking measure out the broth and kombucha vinegar. I just put them both into a 1 cup glass measuring cup. Then add the honey to that mixture. If necessary add enough water to bring the mixture up to 1 cup.

Sprinkle the 1 tsp of salt and (optional) pepper on the lettuce and lightly toss to distribute them throughout.

When the onions are ready add in the broth and vinegar mixture and bring to a boil.

Pour the hot mixture over the lettuce and then toss till evenly coated and the salad is wilted. Serve right away.