Dutch Mess

Second place winner in the 2009 Tulip Time Dutch Baking Contest

3 qts (tightly packed) leaf lettuce
3 fresh green top onions
4 hard boiled eggs, peeled, left whole
4 slices bacon
6 large potatoes
Butter and milk to taste

Wash lettuce in colander, squeeze dry. While squeezing, cut across lettuce in 1/2” sections. Scatter the lettuce to loosen pieces in large bowl. Wash and trim onions (leaving several inches of green) and chop into 1/4” pieces. Toss lightly with lettuce and refrigerate. Hard-boil 4 eggs, peel (leaving whole) and cool in frig. Fry 4 slices bacon until done - not too crisp and cut into tiny pieces. Save bacon grease. Wash and peel 6 large potatoes, cut into chunks, and boil in water with 1/2 tsp. salt until tender. Drain, mash and add butter and milk as for mashed potatoes. Cover and keep warm.

Dressing: In small sauce pan, lightly beat 2 eggs. Add:
3/4 cup milk (can use cream)
1/4 cup apple cider vinegar
1 tablespoon yellow mustard
3 tablespoons white sugar
1 teaspoon bacon grease (optional)
Salt and black pepper to taste

Whisk ingredients together with the egg until frothy. Cook over medium heat, stirring continually until mixture boils rapidly for about 2 minutes, and starts to thicken. Let cool in pan till just warm, stir occasionally. Stir in bacon pieces. Add mixture to lettuce and onions and toss to coat. Cut boiled eggs in small chunks and add to lettuce. Mix the lettuce mixture gently with the mashed potatoes. Serve warm or cold. 6-8 servings.