Bitter Greens with Bacon Dressing (Printable)

A blend of robust bitter greens tossed in a warm, savory bacon vinaigrette for a flavorful dish.

# 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 - 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 the mixed bitter greens thoroughly. 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 the bacon pieces to a paper towel-lined plate, retaining 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 any browned bits from the skillet bottom.
04 - Slowly whisk in extra-virgin olive oil until the dressing is emulsified and warmed through.
05 - Immediately pour the warm dressing over the greens and onions. Add the crisp bacon pieces and toss well to slightly wilt the greens and coat evenly.
06 - Distribute the salad onto plates. Garnish with hard-boiled egg quarters and toasted nuts if desired. Serve warm.

# Expert suggestions:

01 -
  • The warm dressing wilts the greens just enough to make them tender while keeping them tasting alive and bright.
  • Bacon fat does the heavy lifting here—no cream, no fuss, just pure savory depth that feels indulgent on a simple salad.
  • It's ready in 30 minutes and works as either a starter that impresses or a light dinner that actually satisfies.
02 -
  • Don't skip drying the greens thoroughly, or you'll end up with diluted dressing and a watery salad that tastes like regret.
  • The dressing must be hot when it hits the greens—warm isn't enough, and letting it cool defeats the entire purpose of this recipe.
  • Thick-cut bacon renders differently than thin bacon, giving you more fat to work with and bacon pieces that stay crisp longer.
03 -
  • If your dressing breaks or looks too separated, whisk in a tiny splash of hot water and it'll come back together—heat and whisking fix almost everything.
  • Taste as you build the dressing; you might find you like it sweeter or more acidic, and a warm skillet is the place to adjust before it hits the greens.
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