Killed Lettuce with Toasted Sesame Seeds


Killed lettuce is an old Southern specialty. A Mississippi or Alabama cook, of course, would use the hot bacon dressing from yesterday’s green bean recipe. Substitute that anytime you want, but try this one first. The toasted sesame seeds add a nutty richness to the hot oil and vinegar—all in all, the perfect murder. SAM

2 heads Bibb lettuce, torn
1 cup cherry tomatoes, cut in half
1/4 cup sesame seeds
1/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1/4 teaspoon salt
Freshly ground white pepper to taste

In a large salad bowl, combine the lettuce and tomatoes and set aside. In a small, dry skillet over medium heat, toast the sesame seeds until golden, stirring constantly. Add the olive oil, vinegar, salt, and pepper and heat just to boiling. Pour over the salad and toss gently to mix. Serve at once.
Makes 4 servings.


2 Responses to Killed Lettuce with Toasted Sesame Seeds

  1. almostgotit says:

    When you offered to kill some lettuce for Harry before, I thought you were *kidding*! How long will I have to live in the South before I’ll know ANYTHING???!!

  2. rockyroadoflove says:

    Some people call it ‘wilted lettuce,’ but ‘killed’ is more accurate. There’s an old recipe for it in Emily’s cookbook (All-American Comfort Food). Here’s her intro: ‘You used to find it in the summer in downtown cafeterias with floor-to-ceiling mirrors and Art Deco lamps and organists who played “The Yellow Rose of Texas” while white-coated waiters named Slim carried your tray to a table on the edge of the balcony. It’s the hot bacon grease that does it. If you’re not going to use bacon, don’t bother to make it.’ SAM

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