Bitter Greens with Bacon Dressing (Printable Version)

Robust bitter greens subtly wilted in a warm bacon vinaigrette, garnished with eggs and toasted nuts.

# 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

# Directions:

01 - Thoroughly rinse and 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. Remove the bacon pieces to a paper towel–lined plate, keeping the rendered fat in the skillet.
03 - Lower 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’s bottom.
04 - Gradually whisk in the olive oil until the dressing is fully emulsified and warmed through.
05 - Immediately pour the warm dressing over the greens and onions. Add the crispy bacon pieces, then toss gently to slightly wilt the greens and coat all ingredients evenly.
06 - Distribute the salad onto plates. Garnish with hard-boiled eggs and toasted nuts if desired. Serve warm.

# Expert Hints:

01 -
  • The warm bacon fat melts into the greens in a way that makes simple leaves taste like comfort food.
  • It comes together faster than ordering takeout, yet tastes like you spent actual time on it.
  • Those bitter greens actually taste good to you when they're dressed this way, no pretending necessary.
02 -
  • The dressing must go on the warm greens immediately after whisking—if it sits even five minutes, it starts to separate and cool down, and the whole effect is lost.
  • Don't skip drying the greens properly; water is the enemy of a silky dressing and the reason some versions of this fail.
  • Thick-cut bacon renders more slowly and gives you more control over the temperature of your dressing—thin slices brown too fast and can burn the fat.
03 -
  • If your dressing breaks and looks grainy or separated, whisk in a tiny splash of hot water or a drop of mustard to bring it back together.
  • The temperature contrast between the warm dressing and the cold greens is essential—never let the greens warm up ahead of time, or you'll lose that dynamic.
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