Conference turris::cooks

    I think what you are looking for is called Wilted Lettuce Salad.  It is
    made with bacon grease, sugar and vinegar.  My mother put it on endive,
    crumbled bacon, onions and probably hard boiled eggs (altho I don't
    remember the egg).  It was delicious and I have never been able to make
    it.  It always crystalized for me.
    
    Look in your cook books for Wilted Lettuce Salad.
    
    Mary Lou

    There are recipes in here somewhere - I've posted our version before.
    Let me know if you can't find it - I'll post it again.
    
    --Sharon
    

    RE: "Let me know if you can't find it - I'll post it again."
    
    AHHHHHHHHHHHHHHHHHHHHH.
    
    171.2 in the SALAD AISLE (170-175)
    
    ed

    I've never followed a recipe, but until you get one try this:
    
    Cut raw bacon into squares and fry in a pan.  When bacon is crumbly,
    remove from pan, turn off heat, and put in salad bowl.  Into grease in
    pan put about 1/4 - 1/2 cup vinegar and maybe a tbls sugar, taste, and
    adjust to your tastes.  Pour over salad.
    
    I love this, but unfortunately it's not that healthy :-)
    
    Bev

	re .1

	I don't think that it's the same as the Wilted Lettuce Salad.
	I've seen recipes for this and they don't seem quite right.
	The salad I'm talking about is closer to the one in 171.2,
	since there is some kind of thickening in the salad dressing
	although I don't think it has the horseradish and Worcestire
	as in 171.2.  Maybe I can play around with it and come up with
	what I'm thinking of.  The dressing didn't have much color,
	kind of a pale pale yellow or almost clear.  It was really
	thick and kind of sweet so I believe it probably had sugar
	in it and something tangy like vinegar.

	Thanks for the replies so far!

	Addie

    I've seen a salad commercial salad dressing for this (my wife has
    bought it once or twice) but I can't remember the name of it. It	
    comes in a jar, and is in the salad dressing section of the super
    market.
    
    Denny
    
    

I've had a similar salad at the Westwood in Marlborough, MA.  I thought it
tasted similar to Italian Dressing that had been reduced to be thicker but 
I haven't tried that yet.

-- Nisha      
    

traditionally, the warm spinach salad dressing is bacon-based, and can be
thickened (optionally)...simply add a tablespoon of flour to the bacon
grease in th pan after frying the bacon until it is crisp...and stir the
flour into the fat.  Once the flour is well-incorporated with the bacon
grease, stir in a nice vinegar (I prefer white wine), approx. 1/4 cup or
less stirred into the bacon grease left from slow-frying (low temp cooking
to avoid burning the bacon) a pound of bacon.  Stir well, and cook over low
heat until it is slightly thickened.  pour over the spinach, toss, and eat
immediately.

They do sell bottled dressings, look for "mayonaise-style" jars in the
grocery store...I've usually seen it there.

oh yes...it isn't particularly healthy to eat much of this stuff, but for
an occasional treat, it is yummy.    

    I have a dressing called Celery Seed or some may know it better as the
    English Room dressing ( a little restaurant in Boston, which is now
    gone).  I have served it on Spinach salad, you can heat it or serve it
    cold.  It's also good on fruit.  Has no bacon in it, but is thick.
    
    Bon

    You might want to try "Maple Grove Farm of Vermont Inc." 
    "Sweet & Sour" salad dressing.
    
    You can get it in most grocery stores...I know Idlewilds in W. Acton,
    MA carries it as well as local grocery stores.

     re. .8

<    I have a dressing called Celery Seed or some may know it better as the >
<    English Room dressing ( a little restaurant in Boston, which is now    >
<    gone).  I have served it on Spinach salad, you can heat it or serve it >
<    cold.  It's also good on fruit.  Has no bacon in it, but is thick.     >

     Sounds good.  I would like the recipe please.  Don't know if this is
     exactly what I'm looking for but I'd still like it.  Thanks!

     Thanks for the replies on bottled brands.  I'll try to find them, but
     our selection isn't always the same in Colorado as back East.  I don't
     think we have as good a selection.  Thanks again!

     Addie

    I think you make it just like poppy seed dressing, but substitute
    celery seeds for the poppy.  I have a bottle of thick celery seed
    dressing from a vermont inn, and the first ingredient is sugar, which
    may be what makes it thick!  
    
    Peigi