Bitter Greens with Warm Bacon (Printable Version)

A robust mix of bitter greens tossed in a savory warm bacon vinaigrette, garnished with nuts and eggs.

# What You'll Need:

→ Greens

01 - 4 cups mixed bitter greens (escarole, frisée, dandelion, radicchio, or 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

# Directions:

01 - Thoroughly rinse and dry the mixed bitter greens. Place them in a large bowl 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 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 thoroughly, scraping up browned bits from the skillet.
04 - Slowly whisk in the extra-virgin olive oil until the dressing is fully emulsified and warmed through.
05 - Immediately pour the warm dressing over the greens and red onion. Add the crisp bacon pieces and toss gently to slightly wilt the greens and coat evenly.
06 - Arrange the dressed greens on plates. Garnish with quartered hard-boiled eggs and toasted nuts if desired. Serve warm.

# Expert Advice:

01 -
  • The warm dressing wilts the greens just enough to soften their bite while keeping them textured and alive.
  • Thirty minutes from start to finish means weeknight dinner without any stress.
  • It tastes fancy enough to serve to guests but feels comfortable enough to make just for yourself.
02 -
  • Don't skip drying the greens—any water clinging to them will dilute your dressing and make the whole thing sad.
  • The dressing must be warm when you pour it over the greens, so don't let it sit and cool down or you've lost the whole point.
03 -
  • Toast your nuts in a dry skillet right before plating so they're warm and fragrant—it makes a real difference in how they taste.
  • If you're making this ahead, keep your greens and dressing completely separate and combine them only when you're ready to serve, or the salad will turn into compost.
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