Bitter Greens Warm Bacon (Printable)

Hearty bitter greens tossed in a savory warm bacon vinaigrette, perfect for a flavorful light dish or starter.

# What You'll Need:

→ Greens

01 - 4 cups mixed bitter greens (escarole, frisée, dandelion, radicchio, chicory), torn
02 - 1 small red onion, thinly sliced

→ Bacon Dressing

03 - 6 slices thick-cut bacon, diced
04 - 2 tablespoons red wine vinegar
05 - 1 tablespoon Dijon mustard
06 - 1 teaspoon honey
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/8 teaspoon salt
09 - 2 tablespoons extra-virgin olive oil

→ Garnish (optional)

10 - 2 hard-boiled eggs, peeled and quartered
11 - 1/4 cup toasted walnuts or pecans

# How to Make It:

01 - Rinse and dry mixed bitter greens thoroughly. Place in a large salad bowl with the sliced red onion.
02 - Over medium heat, cook diced bacon in a large skillet until crisp, about 7 to 9 minutes. Transfer bacon to a paper towel–lined plate, leaving the rendered fat in the skillet.
03 - Reduce heat to low. Add red wine vinegar, Dijon mustard, honey, black pepper, and salt to the bacon fat. Whisk together, scraping up browned bits from the skillet bottom.
04 - Slowly whisk in the olive oil until the dressing is emulsified and warmed through.
05 - Pour the warm dressing immediately over greens and onions. Add crisp bacon pieces and toss gently to wilt greens and coat evenly.
06 - Divide salad among plates. Garnish with hard-boiled eggs and toasted nuts if desired. Serve warm.

# Expert Advice:

01 -
  • The warm dressing practically melts into the greens without turning them into mush—it's a gentle transformation, not a destruction.
  • You get real, savory depth from the bacon and mustard that makes you feel like you're eating something substantial, even though it's technically a salad.
  • It comes together in less than 30 minutes but tastes like you've been fussing in the kitchen all day.
02 -
  • The dressing must go on while it's still warm, or you lose that beautiful gentle wilting and it just sits there like regular salad dressing.
  • If your dressing looks separated or greasy after adding the oil, you probably whisked too fast; slow down and be patient, and it will come together.
03 -
  • Use a skillet large enough that your bacon pieces aren't crowded; they'll steam instead of crisping up if they're piled on top of each other.
  • Taste the warm dressing before you pour it on—you might want a touch more vinegar or mustard depending on which greens you used, and it's easy to adjust when it's still in the pan.
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