Winter Salad with Bacon-End Vinaigrette
Growing up, I was the kid who loved greens. My mom made the best fresh salads most nights for dinner and served them with a simple dressing - just good quality olive oil and an heirloom vinegar that we made at home with a starter that has been in my family for generations. It packs a punch! I was always the salad dresser and I liked my dressings extra sharp.
Today, I don't always have the homemade vinegar on hand, but I still make vinaigrettes with a good, strong bite. Here's a great example: a salad of sturdy mixed lettuces dressed with a warm bacon vinaigrette that pairs perfectly with a rich meal, like a potpie!
INGREDIENTS
• 5 tablespoons extra-virgin olive oil
• 1/2 pound bacon ends or roughly chopped bacon, cut into 1-inch pieces if large
• 4 cups 1-inch bread cubes (from about 8 ounces hearty bread)
• Kosher salt and freshly ground black pepper
• 1 large shallot, finely chopped, or 2 tablespoons finely chopped red onion
• 1/4 cup champagne vinegar
• 2 cups chopped radicchio (from half a 6-ounce head) or endive (from 2 medium heads)
• 2 cups chopped romaine lettuce (about 3 ounces)
• 4 cups chopped red leaf lettuce (from 1 small head)
INSTRUCTIONS
In a large skillet, heat 1 tablespoon of the olive oil over medium-low heat. Add the bacon ends, and cook, stirring frequently, until the bacon has given off its fat and begins to crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the fat behind. Add the bread cubes, tossing and stirring to coat them all in a little fat, then season liberally with salt and pepper and cook, turning frequently, until the cubes are toasted on all sides, about 4 minutes total. Transfer the croutons to a large salad bowl.
Return the bacon to the pan over medium heat. Add 2 tablespoons of the olive oil. Add the shallots and cook, stirring, until they begin to crisp, about 3 minutes. Remove the pan from the heat and stir in the champagne vinegar and the remaining 2 tablespoons olive oil. Season with salt and pepper. (If you want to make the salad ahead a bit, you can set what you’ve done aside for up to 1 hour and rewarm the vinaigrette over very low heat for a few minutes just before serving.)
Add the radicchio, romaine, and red leaf lettuce to the salad bowl. Scrape the vinaigrette and bacon, toss to coat all the leaves evenly with the vinaigrette, and serve immediately.
For more recipes like this one, check out our Five Marys Family Style Cookbook!