Crisp Winter Lettuces with Warm Sweet-and-Sharp Dressing

4.5(12)

In keeping with the rest of the menu, this is no shy salad. The sweet and acidic vinaigrette unites with the salty bacon and, along with the lettuces, produces fireworks in the mouth.

by Scott Peacock·published 2007-12-07

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Servings

Makes 8 servings

Total time

40 min

Calories / serving

—

Ingredients (9)

serves

12 cups mixed salad greens such as romaine, watercress, and Bibb and/or Bostonromaine
1 large bunch arugula (optional), coarse stems discarded
6 scallions, thinly sliced diagonallyscallion
2 tablespoons finely chopped chiveschive
9 bacon slices (1/2 pound)bacon
1 1/2 cups cider vinegarvinegar
1/4 cup granulated sugarsugar
1/4 cup packed light brown sugarbrown-sugar
1 1/2 teaspoons kosher saltsalt

Instructions (3 steps)

01Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives.
02Cook bacon in a 12-inch nonreactive skillet over medium heat until crisp. Transfer bacon to paper towels to drain, then stir vinegar, sugars, salt, and 1/2 teaspoon pepper into fat in skillet. Boil, stirring occasionally, until reduced to about 3/4 cup, 10 to 12 minutes. (Dressing should be syrupy and bubbling.)
03Crumble bacon over salad, then toss with enough warm dressing to lightly coat. Season with salt and pepper.

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Not rich — missing servings, total time, or calories.