Save to Pinterest My grandmother made this salad the night I told her I was moving across the country. We stood in her tiny kitchen while the bacon popped and sputtered, and she explained that bitter greens need warmth and fat the way people need comfort and challenge. The dressing hit those greens and transformed everything I thought I knew about salad. Now whenever I make this, the smell of bacon rendering takes me back to that conversation about beginnings and endings.
I served this at my first dinner party in my new apartment, nervous about cooking for people Id just met. The bowl sat on the table steaming slightly, and someone actually asked if there was a secret ingredient. Watching everyone go back for seconds made me realize that the best recipes are the ones that feel like theyve always been in your back pocket, waiting for exactly the right moment.
Ingredients
- Mixed bitter greens: The combination of escarole frisée dandelion radicchio or chicory creates layers of bitterness that contrast beautifully with the rich dressing
- Red onion: Thin slices add sharp brightness that cuts through the warm bacon fat
- Thick cut bacon: The rendered fat becomes the base of the dressing while crisp bits provide essential texture throughout
- Red wine vinegar: Sharp acidity balances the rich bacon fat and honey
- Dijon mustard: Helps emulsify the dressing and adds a sharp tang that cuts the richness
- Honey: Just enough sweetness to round out the bitterness and bring all the flavors together
- Extra virgin olive oil: Adds fruitiness and body to the vinaigrette
- Hard boiled eggs and toasted nuts: Optional garnishes that make this feel like a complete meal
Instructions
- Prep your greens:
- Rinse and dry the mixed bitter greens thoroughly then place them in a large salad bowl with the sliced red onion
- Cook the bacon:
- Cook diced bacon in a large skillet over medium heat until crisp about 7 to 9 minutes then transfer to a paper towel lined plate leaving the rendered fat in the skillet
- Build the dressing base:
- Reduce heat to low and add red wine vinegar Dijon mustard honey black pepper and salt to the bacon fat whisking to combine and scraping up browned bits
- Emulsify the dressing:
- Slowly whisk in olive oil until the dressing is emulsified and warmed through
- Combine and serve:
- Immediately pour hot dressing over greens and onions add crisp bacon pieces and toss well to slightly wilt the greens then garnish with eggs and nuts if using
Save to Pinterest This salad became my go to for nights when I want something that feels indulgent but still leaves me feeling light. Theres something about the combination of warm bitter greens and smoky bacon that makes even a Tuesday dinner feel like a small occasion.
Make It Your Own
Swap honey for maple syrup to change the sweetness profile or add thinly sliced apples and pears in the fall when theyre at their best. The bitter greens love fruit almost as much as they love bacon.
Vegetarian Option
Sauté sliced mushrooms until theyre deeply browned and use that umami rich fat plus extra olive oil as the base for your dressing. The mushrooms provide the savory depth that bacon usually brings.
Serving Wisdom
This salad shines as a starter but add hard boiled eggs and toasted nuts and it becomes a satisfying light main. The contrast of temperatures and textures makes every bite interesting.
- Plate individually just before serving to keep the warm dressing from continuing to wilt the greens
- Toast nuts in a dry pan until fragrant for extra depth
- Leftovers still taste good but the texture will be softer
Save to Pinterest Some recipes are just right. This one has stuck around through years of Monday nights and dinner parties because it works every single time.
Recipe FAQs
- → What bitter greens work best for this dish?
Greens like escarole, frisée, dandelion, radicchio, and chicory provide the ideal balance of robust flavors and textures for this salad.
- → How does the warm bacon dressing affect the greens?
The hot dressing slightly wilts the bitter greens, softening their bite while infusing them with smoky, tangy flavors from the bacon and vinegar.
- → Can the dressing be made without bacon for vegetarians?
Yes, omit the bacon and use sautéed mushrooms with extra olive oil to replicate a rich, umami dressing without meat.
- → What garnishes complement this salad?
Hard-boiled eggs add creaminess, while toasted walnuts or pecans bring a satisfying crunch that contrasts with the greens.
- → Is this dish gluten-free?
Yes, all primary ingredients are gluten-free, but always check for cross-contamination or hidden gluten in condiments.