If you have a love for greens with a little punch and crave something that awakens your palate, this Bitter Greens Warm Bacon Dressing Recipe is an absolute gem. It perfectly balances the natural bitterness of escarole, frisée, dandelion, radicchio, or chicory with a luscious, savory bacon dressing that hugs every leaf in its warm embrace. Each bite delivers a mix of crunchy bacon, tangy vinegar, touch of honey, and nutty crunch that will have you reaching for seconds and shouting it out as a new favorite at your table.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be fooled by this recipe’s simplicity; the ingredients here are the heart and soul that turn bitter greens into comfort food you crave. Every element plays a crucial role—from the fresh, bite-sized greens, to the crisp bacon for depth, and the vibrant dressing that binds everything together with warmth and zing.
- Mixed bitter greens: Choose a combination like escarole, frisée, dandelion, radicchio, or chicory for perfect bitterness and texture contrast.
- Small red onion: Thinly sliced for a sharp, slightly sweet crunch that balances the greens.
- Thick-cut bacon: Diced and cooked crisp to add smoky richness and a satisfying crunch.
- Red wine vinegar: Brings brightness and acidity that cuts through the bitterness and bacon fat.
- Dijon mustard: Adds subtle heat and depth to the dressing’s flavor profile.
- Honey: A touch of sweetness to round out the tangy notes perfectly.
- Freshly ground black pepper: For a gentle kick and aromatic finish.
- Salt: Enhances all flavors while balancing the bitterness.
- Extra-virgin olive oil: Emulsifies the dressing into a silky, glossy coating over the greens.
- Hard-boiled eggs: Peeled and quartered, providing richness and creamy texture contrast.
- Toasted walnuts or pecans: Adds an earthy crunch, making every bite a textural delight.
How to Make Bitter Greens Warm Bacon Dressing Recipe
Step 1: Prepare the Greens and Onion
Begin by rinsing and drying your mixed bitter greens thoroughly to remove any grit. Tear them into bite-size pieces so they’re inviting to eat. Toss the greens into a large bowl along with the thinly sliced red onion, which adds a zesty crunch and lovely color contrast.
Step 2: Cook the Bacon to Perfection
In a large skillet set over medium heat, cook the diced bacon until it turns beautifully crisp—this usually takes around 7 to 9 minutes. Once crispy, transfer the bacon to a paper towel–lined plate to drain excess fat, but keep that rendered bacon fat in the skillet, as it’s key to your warm dressing’s incredible flavor.
Step 3: Whisk Together the Warm Dressing
Lower the heat to a gentle simmer and add red wine vinegar, Dijon mustard, honey, freshly ground black pepper, and salt directly into the skillet with the bacon fat. Whisk everything together while scraping up those flavorful browned bits sticking to the pan—the secret sauce to a rich, tangy dressing base.
Step 4: Emulsify with Olive Oil
Slowly drizzle in the extra-virgin olive oil while whisking continuously to create a glossy, emulsified dressing that’s warm and ready to coat your greens. This silky dressing perfectly melds acidity, sweetness, and savory bacon notes into one irresistible pour.
Step 5: Toss and Wilt the Salad
Pour the piping hot dressing over the greens and onions, then sprinkle in the crisp bacon pieces. Toss everything gently but thoroughly so the warm dressing wilts the greens slightly while enveloping every leaf with flavor and texture.
Step 6: Plate and Garnish
Divide the dressed salad onto plates and top with quartered hard-boiled eggs and the toasted walnuts or pecans. These finishing touches add creamy richness and crunch that elevate this salad from simple to spectacular.
How to Serve Bitter Greens Warm Bacon Dressing Recipe
Garnishes
A drizzle more of warm bacon dressing just before serving can make the salad extra luscious. Adding fresh herbs like parsley or chives brightens the plate and aroma beautifully. Don’t skip the hard-boiled eggs and toasted nuts—they bring textural harmony and those little moments of joy with every bite.
Side Dishes
This salad shines as a main course or as a stellar accompaniment. Serve alongside roasted chicken, grilled steak, or a simple baked fish for a well-rounded meal. Crusty bread also complements it wonderfully, perfect for soaking up any leftover dressing.
Creative Ways to Present
Try serving this salad in individual bowls for elegant dinners, or as a communal bowl in the center of the table for casual sharing. Layering the greens with the warm bacon dressing just before serving keeps everything bright and lively. You can also swap nuts for toasted seeds or add a sprinkle of crumbled feta or goat cheese for a creamy twist.
Make Ahead and Storage
Storing Leftovers
Leftover dressed bitter greens are best eaten the same day, as the warm dressing slightly wilts the leaves. If storing, keep the salad and dressing separate to maintain freshness. Store greens in an airtight container in the fridge, and reheat the dressing gently when ready to toss together again.
Freezing
This salad doesn’t freeze well due to the fresh greens and warm dressing. However, you can freeze the dressing separately if desired—just thaw slowly and whisk before use. Cooked bacon can also be frozen in small portions, handy for future salads or other recipes.
Reheating
Warm the dressing gently over low heat before tossing with fresh greens if you are making this salad later. Avoid overheating to preserve the delicate balance of flavors. Add fresh toppings like eggs and nuts at the last moment for the best experience.
FAQs
Can I use other types of greens?
Absolutely! While this Bitter Greens Warm Bacon Dressing Recipe shines with escarole, frisée, dandelion, radicchio, or chicory, you can experiment with other slightly bitter leafy greens like kale or arugula for a different but delicious result.
Is there a vegetarian version of this recipe?
Definitely! To keep the spirit of the dressing, substitute the bacon with smoked paprika and use olive oil to crisp up some diced mushrooms or tempeh for a smoky, savory twist. The rest of the ingredients remain the same for that balanced tangy dressing.
How long does the dressing keep?
The warm bacon dressing can be stored in the refrigerator for up to 3 days when kept in an airtight container. Reheat it gently and whisk before serving to bring back its silky texture.
Can I make the salad ahead of time?
The greens are best fresh, so it’s ideal to prep the ingredients in advance but toss the salad just before serving to keep the greens crisp and vibrant with the warm dressing.
What kind of nuts work best with this salad?
Toasted walnuts and pecans are classics for their buttery crunch and complementary flavor, but toasted almonds or hazelnuts can also add wonderful texture and nuttiness that pairs beautifully with the dressing.
Final Thoughts
There is something truly special about this Bitter Greens Warm Bacon Dressing Recipe that brings the bitter, savory, and slightly sweet into perfect harmony. Whether you’re looking to impress guests or just treat yourself to a cozy green salad that feels like a hug, this recipe is sure to become a beloved staple. Give it a try—you might just find your new favorite way to enjoy bitter greens.
Print
Bitter Greens Warm Bacon Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Description
A delicious and hearty salad featuring mixed bitter greens dressed in a warm, flavorful bacon vinaigrette. This Bitter Greens Warm Bacon Dressing recipe combines crisp bacon, tangy red wine vinegar, and a touch of honey to create a comforting dish perfect for a light lunch or as a side for dinner. The salad is garnished with hard-boiled eggs and toasted nuts for added texture and richness.
Ingredients
Salad
- 4 cups mixed bitter greens (escarole, frisée, dandelion, radicchio, or chicory), torn into bite-size pieces
- 1 small red onion, thinly sliced
- 2 hard-boiled eggs, peeled and quartered
- 1/4 cup toasted walnuts or pecans
Dressing
- 6 slices thick-cut bacon, diced
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons extra-virgin olive oil
Instructions
- Prepare greens and onion: Rinse and dry the mixed bitter greens thoroughly to remove any grit. Place the greens along with the thinly sliced red onion into a large salad bowl, ready for tossing later.
- Cook bacon: Heat a large skillet over medium heat and add the diced bacon. Cook the bacon pieces for about 7 to 9 minutes until they turn crisp and golden. Use a slotted spoon to transfer the cooked bacon onto a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
- Make warm dressing: Reduce the heat to low and add red wine vinegar, Dijon mustard, honey, black pepper, and salt directly into the skillet with the bacon fat. Whisk the ingredients together thoroughly, scraping the bottom to lift any browned bits for added flavor.
- Emulsify dressing: While whisking continuously, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. Continue whisking until the dressing is smooth and warmed through.
- Toss salad: Pour the hot dressing over the bowl of greens and onions. Add the crisp bacon pieces and toss gently to slightly wilt the greens and evenly coat all ingredients with the warm dressing.
- Serve with garnish: Arrange the dressed salad onto serving plates. Garnish each plate with quartered hard-boiled eggs and toasted walnuts or pecans. Serve immediately while warm for the best flavor and texture.
Notes
- Use thick-cut bacon for better flavor and crispiness.
- Make sure to dry greens thoroughly to avoid sogginess in the salad.
- For a nut allergy-friendly option, omit nuts or substitute with toasted seeds.
- The salad is best served warm, but can be consumed at room temperature if needed.
- Leftover dressing can be stored refrigerated for up to 2 days but reheat gently before using.
