The Southern Kitchen Series. Wilted Lettuce Salad
As I walk into the bakery and home-kitchen of Melanie Moore, I’m greeted by the smell of fresh brownies, and an enthusiastic and genuine smile. The atmosphere is warm and inviting, and the seasonal decorations on the wall create a distinct feeling of home.
Melanie is a second-generation baker and foodie. The home kitchen engenders fond memories for Melanie. It was there that she gained the fundamental skills she would need to become a successful future baker from her mother– the original foodie.
Melanie named the bakery “Legacy Foods” in honor of her mother. Her rich, sweet, and wholesome recipes are the same that Melanie continues to follow to this day. Growing up, her mother cooked with fresh vegetables from their kitchen garden, which is a practice she maintains and cherishes. Melanie buys local ingredients, as available, to enhance the cookies, cakes, muffins, and brownies sold in her charming home bakery.
“The quality is better, the flavor is better, and it’s more like what you would’ve found when I was a kid,” says Melanie.
With her bakery located conveniently within walking distance of the Main Street Farmers Market, she has access to high-quality, fresh ingredients each week.
Melanie shares her mother’s “Wilted Lettuce Salad” recipe in honor of springtime to allow others to enjoy a taste from her roots.
WILTED LETTUCE SALADIngredients
- large bunch of local leaf lettuce
- 2 local green onions
- 3 T. sugar
- 6 slices local bacon
- 1/2 cup vinegar
- 2 sliced boiled local eggs