“Grandma Block often made this dressing when her children and grandchildren came to visit. When lettuce was plentiful (preferably leaf-lettuce) she would make “Wilted Lettuce.” The dark-green leaves were put into a large bowl to be mixed with the hot dressing, then served in small hand-turned wooden salad bowls that Grandpa Block had made in his workshop.
The bowls were stacked, pyramid-style, on the kitchen counter well before dinner- time. When I went through the kitchen on my way to play in the back yard, I would see them there and look forward to that tangy salad. Much later on, when I had my own restaurant, I used the same dressing, modified just a little, as my House Dressing.
Directions:
1. Chop bacon still into small chunks, and fry in a large skillet till crispy.
Reserve on a plate. shown above is how I do it. I take the frozen pound of bacon and cut across the whole slab in small narrow slices.
This will separate as it cooks.
2. Here I have the bacon and the 0nions chopped up and I mix the vinegar, water and sugar together in a measuring cup.
3. Fry the bacon on medium heat in a skillet till browned.
4. Add the onions and cook stirring for a few minutes till tender.
5. 4. Add the vinegar,water, sugar solution.
6. Simmer for a few minutes and turn off heat.
Add a small ladel full at a time and toss with your Salad Greens until lightly coated. The rest keeps well in the fridge for a week or more. |
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Biography of my grandma
Emma Block
From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
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