Bitter Greens with Bacon Dressing (Print)

Hearty mix of bitter greens tossed with warm bacon vinaigrette and garnished with eggs and nuts.

# Ingredients:

→ 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

# 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, approximately 7 to 9 minutes. Transfer the bacon 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 thoroughly, scraping up any browned bits from the skillet base.
04 - Gradually whisk in the extra-virgin olive oil until the dressing is fully emulsified and warmed.
05 - Pour the warm dressing immediately over the greens and onions. Add the crisp bacon pieces and toss gently to slightly wilt the greens and evenly coat all components.
06 - Distribute the salad onto serving plates. Optionally, garnish with quartered hard-boiled eggs and toasted walnuts or pecans. Serve warm.

# Expert Tips:

01 -
  • Bitter greens actually taste alive when they meet warm, savory bacon fat—it's like discovering they had flavor all along.
  • This comes together in 30 minutes, making it feel fancy without the fuss that fancy usually demands.
  • One pan, one bowl, and you've got something that works as an opener or a quiet dinner all on its own.
02 -
  • Cold greens plus hot dressing equals magic, but cold dressing poured over warm greens just tastes sad—the temperature contrast is the whole thing.
  • Don't oversalt the dressing; the bacon brings its own sodium, and you can always add more but can't take it back.
03 -
  • Use thick-cut bacon that you actually enjoy eating; thin-cut bacon turns to char before it turns to crisp, and you'll regret it.
  • The moment the dressing hits the greens is not the moment to wander away—toss immediately and intentionally so every leaf gets coated.
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