Bob Mills's Wilted Lettuce

• 6 -8 slices bacon, cut into 2-inch pieces
• 12 cup sugar
• 1 cup apple cider vinegar
• 13 cup water
• 1 teaspoon kosher salt, finely ground
• 12 teaspoon fresh coarse ground black pepper
• 14 teaspoon granulated garlic (optional) or 1 garlic clove, minced (optional)
• 12 teaspoon celery seed (optional)
• 2 bunches leafy lettuce, washed and dried
• 12 large red onion, thinly sliced
• 2 large eggs, hard-cooked and sliced

1. Brown the bacon in a medium skillet over medium heat until crisp.
2. Remove the bacon from the skillet and set on paper towels to drain.
3. Leave the drippings in the skillet.
4. Add the sugar, vinegar, water, salt, and pepper, and the garlic and celery seed to the drippings in the skillet.
5. Stir and simmer over medium heat until well blended.
6. Tear the lettuce leaves into pieces.
7. Don't cut the lettuce, as this causes the edges to darken.
8. Place the lettuce in a large salad bowl and crumble in the bacon.
9. Scatter the thinly sliced red onion rings on top of the lettuce.
10. Pour the hot dressing over the lettuce, toss, and cover the bowl with a plate for a few minutes.
11. Remove the plate, add the eggs and radishes, and toss the salad again.
12. Serve immediately.

bacon, sugar, apple cider vinegar, water, kosher salt, fresh coarse ground black pepper, garlic, celery, leafy lettuce, red onion, eggs

Taken from www.food.com/recipe/bob-millss-wilted-lettuce-428337 (may not work)