makes four portions
2 ounces of bacon, cut into lardons (fat, short “sticks” about 1/4″ x 1/4″ x 1″)
a healthy bunch of ramps, properly harvested*, cleaned, cut into 1″ lengths
1 teaspoon brown sugar
1 tablespoon apple cider vinegar
4 hands-full fresh branch lettuce
In a heavy iron skillet over medium heat, cook the bacon until it renders it’s fat and becomes crispy. Toss in the ramps and cook for 1 minute, season with salt, pepper and the brown sugar. Cook another minute. Add the vinegar, turn off the heat. Place the branch lettuce in a mixing bowl, toss with the ramp & bacon dressing. Serve with some corn pone or corn bread sticks.
bacon recipe courtesy of: Mark Rosenstein, "Ramp Season & Wild Things," The French Broad: Lessons from an Appalachian Table, North Carolina