- 10 slices smoked lean bacon
- 2 teaspoons brown sugar
- 1/2 cup red wine vinegar
- 1/2 teaspoon prepared horseradish
- 1/4 teaspoon black pepper
- 10 green onions, chopped
- 1 egg yolk, boiled and grated
- salt and pepper, to taste (optional)
In a skillet, sauté bacon until crisp; crumble into pan. Drain, reserving a tablespoon of bacon drippings. Add sugar, vinegar, horseradish and pepper. Chop green onions (use the green tops as well as the white portions). Sauté for 1 minute. Pour immediately over baby lettuce or potatoes. Sprinkle boiled, grated egg over the salad as a garnish. Note: Be sure lettuce or potatoes are dry so they are better able to absorb the dressing. Season, if desired, with salt and pepper. Serve hot.
From cooks.com.