Sunday Dinner

Pimento Cheese and Cornbread Crostini

Hickory Smoked Beef Brisket

Smothered Lettuce

Corn on the Cob

Sliced Tomatoes with Chives

Potato Bread

Ice box Strawberry Pie

Road trip here, road trip there, and another one coming up leaves little room for a proper Sunday dinner, hence the absence of my menu posts.  Fortunately, we are home this Sunday to enjoy a meal full of glorious summer flavors.  

This meal is all about the beef, so I like to keep the sides nice and light-ish (not to mention easy with the labor of tending the smoker demanding attention).  Smothered or "wilted" lettuce is a perfect accompaniment to the main dish.  It is crisp, light, and refreshing with a pleasant sweet and sour vinaigrette made from bacon drippings. (Let's face it, everything is better with bacon.)  A hot mid-July Sunday filled with hickory smoke and the best of Summer's bounty--that's a special slice of heaven in my world.

Sunday Dinner one year ago
Sunday Dinner two years ago

Printable Recipe

Smothered Lettuce

serves 6-8

8 slices hickory-smoked bacon, cut into 1/2-inch wide strips

2 1/2 Tablespoons cider vinegar

2 teaspoons sugar

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper (optional)

1 1/2 pound head of iceberg lettuce, cored and coarsely chopped

6 medium scallions, trimmed and thinly sliced including some green tops

1/4 cup chopped fresh flat-leaf parsley

In a large heavy skillet, fry the bacon over medium heat until brown and crisp, about 10-12 minutes.  Using a slotted spoon, remove the bacon and drain on paper towels.  Pour all the drippings from the skillet and measure out 1/4 cup.  If the drippings do not measure out to 1/4 cup, round out with a neutral oil.  Return the drippings to the skillet and add the vinegar, sugar, salt, pepper and cayenne pepper if using.  Bring to a boil over medium heat, stirring occasionally.

Quickly mound the lettuce, scallions, and parsley in a large bowl.  Pour the hot dressing evenly over the greens, add the reserved bacon, and toss well.  Serve at once.  Enjoy!

Source: Adapted from A Love Affair with Southern Cooking by Jean Anderson