Pin It My grandfather used to say bitter greens were medicine that actually tasted good, and he’d make Sunday breakfast with whatever sturdy greens he found at the market, dressed in something hot and savory. This salad reminds me of those mornings when the kitchen smelled like bacon and coffee, and learning that the trick to excellent bitter greens is balancing their sharpness with warmth and richness.
I made this for a dinner party last fall when my friend Sarah announced she was moving across the country, and we ended up sitting around the table for hours picking at the last pieces of bacon and talking about everything and nothing. Theres something about warm salads that makes people linger, maybe because the food feels alive in a way that cold salads sometimes dont.
Ingredients
- Mixed bitter greens: The combination of escarole, frisée, and radicchio creates different textures and levels of bitterness that make each bite interesting
- Red onion: Thin slices add a sharp bite that cuts through the rich dressing
- Thick-cut bacon: The quality matters here because thick slices render more fat and stay meatier after cooking
- Red wine vinegar: Provides acidity that balances the bacon fat and brings out the greens brightness
- Dijon mustard: Helps emulsify the dressing and adds a subtle sharpness
- Honey: Just enough sweetness to round out the bitterness without making the salad taste like dessert
- Olive oil: Adds body and helps the dressing coat every leaf evenly
- Hard-boiled eggs: Optional but recommended because creamy yolks pair beautifully with crisp greens
- Toasted nuts: Walnuts or pecans add crunch and earthiness that complement the bitter notes
Instructions
- Prep the greens:
- Rinse the bitter greens thoroughly and dry them completely because water on the leaves will prevent the dressing from coating properly. Tear any large leaves into bite size pieces and place them in a large salad bowl with the sliced red onion.
- Cook the bacon:
- Dice the bacon into lardons and cook in a large skillet over medium heat until crisp and browned, about 7 to 9 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate but leave all that rendered fat in the skillet.
- Build the dressing:
- Reduce the heat to low and add the red wine vinegar, Dijon mustard, honey, black pepper, and salt directly into the hot bacon fat. Whisk vigorously to combine, making sure to scrape up any browned bits from the bottom of the skillet because they contain so much flavor.
- Emulsify the dressing:
- Slowly drizzle in the olive oil while whisking constantly until the dressing thickens slightly and becomes glossy. Keep whisking until the dressing is warmed through but not boiling.
- Dress and toss:
- Pour the hot dressing immediately over the greens and onions, then add the crispy bacon pieces. Toss everything together with tongs until the greens are evenly coated and slightly wilted from the heat.
- Plate and serve:
- Divide the salad among plates and garnish with hard boiled egg quarters and toasted nuts if using. Serve right away while the dressing is still warm.
Pin It This became my go to dish when I need something that feels special but doesnt require hours at the stove. The contrast between hot dressing and cold greens creates this moment where the salad transforms before your eyes.
Choosing Your Greens
Escarole holds up beautifully to warm dressings without turning to mush, while frisée adds those delicate curly edges that catch pockets of vinaigrette. Radicchio brings gorgeous color and a peppery bite that keeps things interesting. Mix at least two or three varieties for the best texture and flavor balance.
Make Ahead Strategy
You can cook the bacon and make the dressing up to an hour before serving, then keep it warm over the lowest possible heat. Wash and dry the greens in advance but wait to dress them until the moment you are ready to eat. The eggs can be boiled and peeled ahead of time too.
Serving Suggestions
This works as a first course before something roasted and hearty, or add grilled chicken and serve it as a main dish for lunch. A crisp white wine with good acidity cuts through the bacon fat beautifully. You can also bulk it up with roasted vegetables for a more substantial meal.
- Try adding thinly sliced apples or pears in the fall when they are at their sweetest
- Swap maple syrup for the honey if you want a deeper, more complex sweetness
- The salad is best eaten immediately but leftovers can be eaten cold the next day
Pin It Warm salads feel like a discovery, and this one has converted plenty of people who swore they hated bitter greens. Something about the combination of hot fat and crisp greens just works.
Recipe FAQs
- → What types of greens are best for this dish?
Use a mix of bitter greens like escarole, frisée, dandelion, radicchio, or chicory to achieve the perfect balance of flavor and texture.
- → Can I substitute maple syrup for honey in the dressing?
Yes, maple syrup provides a subtle sweetness that pairs well with the tangy and smoky flavors in the dressing.
- → How do you make the bacon dressing warm and emulsified?
After cooking bacon, use the rendered fat to whisk in vinegar, mustard, honey, and seasoning, then slowly add olive oil while whisking to emulsify and warm the dressing.
- → Are there vegetarian alternatives for the bacon?
Omitting bacon and replacing the rendered fat with extra olive oil or using sautéed mushrooms offers a flavorful vegetarian option.
- → What garnishes complement this greens salad?
Hard-boiled eggs and toasted walnuts or pecans add creaminess and crunch, enhancing both texture and taste.