Bitter Greens Warm Bacon (Printable Version)

A robust mix of bitter greens folded with warm bacon vinaigrette, perfect for a light, savory meal.

# What You’ll Need:

→ Greens

01 - 4 cups mixed bitter greens (escarole, frisée, dandelion, radicchio, chicory), torn into bite-size pieces
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 - ¼ teaspoon freshly ground black pepper
08 - ⅛ teaspoon salt
09 - 2 tablespoons extra-virgin olive oil

→ Garnish (optional)

10 - 2 hard-boiled eggs, peeled and quartered
11 - ¼ cup toasted walnuts or pecans

# Step-by-Step Guide:

01 - Rinse and thoroughly dry the mixed bitter greens. Place them in a large salad bowl along with the thinly sliced red onion.
02 - In a large skillet over medium heat, cook the diced bacon 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 to combine, scraping up browned bits from the skillet’s bottom.
04 - Slowly whisk in the olive oil until the dressing is fully emulsified and warmed through.
05 - Pour the hot dressing immediately over the greens and onions. Add the crisp bacon pieces. Toss gently to slightly wilt the greens and coat evenly.
06 - Arrange the salad on plates. Garnish with quartered hard-boiled eggs and toasted nuts if desired. Serve warm.

# Additional Tips::

01 -
  • The warm dressing wilts the greens just enough to soften their bite without losing their character.
  • You get restaurant-quality flavors in about 30 minutes with ingredients you probably already have on hand.
  • It works as an elegant starter or a satisfying light dinner that actually feels substantial.
02 -
  • Never pour cold dressing over warm greens or vice versa—temperature contrast is what creates that perfect tender-crisp texture.
  • If your dressing breaks or looks separated, you went too fast with the oil; just whisk it back together over gentle heat and add the oil more slowly next time.
03 -
  • Dry your greens well—any excess water weakens the dressing and makes the salad taste watered-down.
  • Make the dressing in the pan it will cook in so you don't lose any of the bacon fat or those browned bits on the bottom.
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