Save There's a particular magic that happens when you pour warm bacon fat over cold bitter greens—the sizzle, the wilting, the way the heat transforms something sharp into something almost sweet. I discovered this salad on a chilly autumn evening when I had a bunch of frisée that needed using and half a mind to make something warming but light. What started as kitchen improvisation became the dish I keep reaching for whenever I want something that feels both comforting and alive.
I made this for my sister one Sunday when she was visiting, and she ate two bowls before asking how I'd suddenly become a chef. The funny part was how simple it was to explain—there's no fancy technique here, just good ingredients treated with respect. She's made it herself at least a dozen times since, usually when she wants to impress someone without actually stressing.
Ingredients
- Mixed bitter greens: Look for escarole, frisée, dandelion, radicchio, or chicory—or whatever bitter greens your market has that look fresh and perky. I learned the hard way that wilted greens won't improve in a salad, no matter how good your dressing is.
- Red onion: Slice it thin so it softens slightly from the warm dressing; thick slices stay too crunchy and raw.
- Thick-cut bacon: This matters more than you'd think. Thin bacon gets lost; thick-cut pieces stay chewy and substantial, and render more flavorful fat.
- Red wine vinegar: The acidity is sharp enough to stand up to the bitterness without getting swallowed by it.
- Dijon mustard: It emulsifies the dressing and adds a creamy texture that feels almost luxurious.
- Honey: Just enough to balance the vinegar and bring out sweetness in the greens without making anything taste like dessert.
- Extra-virgin olive oil: The final whisking-in creates an actual emulsion that clings to every leaf.
- Hard-boiled eggs and nuts (optional): These turn a side dish into something you could actually make a meal of.
Instructions
- Prepare the greens:
- Rinse and dry your bitter greens thoroughly—excess water will dilute the warm dressing and make everything soggy. Tear them into bite-size pieces and toss them into a large salad bowl with your thinly sliced red onion.
- Render the bacon:
- Dice your thick-cut bacon and cook it in a large skillet over medium heat until it's properly crisp, about 7 to 9 minutes. Transfer the cooked bacon to a paper towel–lined plate, but don't wipe out the skillet—that rendered fat is liquid gold for your dressing.
- Build the dressing:
- Turn the heat down to low and add your red wine vinegar, Dijon mustard, honey, black pepper, and salt directly to the warm bacon fat. Whisk everything together, scraping up any flavorful browned bits stuck to the bottom of the skillet; those bits are where the real depth lives.
- Emulsify and warm:
- Slowly drizzle in the olive oil while whisking constantly until the dressing comes together into something smooth and cohesive. You'll see it shift from separated and oily to creamy and unified.
- Dress the salad:
- Pour the warm dressing immediately over the cold greens and onions, then scatter the crisp bacon pieces back in. Toss everything well—the heat will gently wilt the greens while the acid and oil coat every leaf.
- Plate and finish:
- Arrange the dressed salad on individual plates and top with hard-boiled egg quarters and toasted nuts if you're using them. Serve right away while everything is still warm.
Save There was a night last winter when this salad became something more than dinner—it was what I made on the night my neighbor stopped by unexpectedly and stayed talking in the kitchen for two hours. She'd been having a rough stretch, and somehow warm greens and bacon and honest conversation did more good than anything complicated ever could.
Why Bitter Greens Deserve Your Attention
Most people avoid bitter greens because they expect them to taste like punishment, but paired with something warm and savory and a little sweet, that bitterness becomes sophisticated and craveable. The warmth of the dressing mellows the sharp edges while keeping all the interesting, peppery complexity. Once you understand this balance, you'll stop being afraid of radicchio and frisée.
Making This Your Own
The basic structure of this salad is flexible enough that you can adapt it without losing its soul. I've made it with maple syrup instead of honey on weekends when I wanted something slightly more autumn-feeling, and with thin apple slices added for someone who preferred fruit in their greens. The vegetarian version with sautéed mushrooms replacing the bacon is genuinely delicious—use good mushrooms and cook them until they're golden and meaty.
Timing and Temperature
The secret to this salad working is not overthinking it or letting things cool down between steps. Cook your bacon, make your dressing, dress your greens—all while everything is still warm and willing to cooperate. The whole process takes maybe 30 minutes from start to finish, which is one of the reasons I come back to it so often.
- Prep your greens and onion ahead of time if you want, but don't dress the salad until your dressing is ready and warm.
- If you're making hard-boiled eggs, do those first thing—they need time to cool anyway.
- Toast your nuts while the bacon is cooking so nothing sits around getting stale.
Save This salad lives in that perfect space between restaurant-quality and completely approachable—the kind of thing that feels special enough to serve when people come over but easy enough to make for yourself on a quiet Tuesday night.
Recipe FAQs
- → What greens work best for this salad?
Bitter greens such as escarole, frisée, dandelion, radicchio, or chicory provide the ideal balance of flavors and texture.
- → How is the warm bacon dressing prepared?
Render diced bacon in a skillet, then whisk in red wine vinegar, Dijon mustard, honey, pepper, salt, and olive oil using the bacon fat as a base for a rich vinaigrette.
- → Can I substitute the honey in the dressing?
Yes, maple syrup is a great alternative that adds a different kind of sweetness to complement the bacon and vinegar.
- → What are some optional garnishes for this dish?
Hard-boiled eggs quartered and toasted walnuts or pecans offer additional texture and flavor when added as garnishes.
- → Is there a vegetarian alternative for the bacon dressing?
You can omit bacon and replace the bacon fat with extra olive oil, adding sautéed mushrooms to maintain umami depth.
- → How should the salad be served?
Toss the warm bacon dressing quickly with the greens to slightly wilt them, then serve immediately for best texture and flavor.