epicurious5.0
Spring Greens with Hot Bacon Vinaigrette
Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.
👥 6 Servings⏱️ Prep & Cook: 25 min👤 Travis Milton📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●measuring cup
📝 Preparation Steps
1
Remove ribs and stems from 1 bunch Swiss chard (about 8 oz.) and thinly slice. Tear leaves into bite-size pieces. Transfer to a large heatproof bowl; add 1 bunch curly kale (about 7 oz.), ribs and stems removed, leaves torn, 1 bunch watercress (about 7 oz.), tough stems trimmed, and 8 spring onions or 12 scallions, thinly sliced, and toss to combine.
bunch Swiss chard (about 8 oz.), preferably rainbow1bunch curly kale (about 7 oz.), ribs and stems removed, leaves torn1bunch watercress (about 7 oz.), tough stems trimmed1
2
Cook 1 lb. thick-cut bacon (7–10 slices), cut into 1" pieces, in a medium skillet over medium heat, stirring often, until browned and mostly crisp, 6–⏱️ 8 minutes. Using a slotted spoon, transfer bacon to a small plate. Carefully pour fat into a heatproof measuring cup (you should have ¾ cup; make up the difference with vegetable oil if needed). Return fat to skillet; heat over medium until just beginning to smoke, 6–⏱️ 8 minutes.
. thick-cut bacon (7–10 slices), cut into 1" pieces1 lbVegetable oil (optional)
3
Meanwhile, add ¾ cup apple cider vinegar, 2 tsp. freshly ground pepper, 1½ tsp. flaky sea salt, and half of cooked bacon to bowl with greens and toss to combine.
. freshly ground pepper2 tsp½ tsp. flaky sea salt1
4
Carefully pour fat over salad (it will sizzle dramatically so stand back slightly to avoid any splatter); toss with tongs to coat. Top with remaining bacon.
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