food stylist: Jamie Kimm
Prop stylist: Marina Malchin

Escarole-Bacon Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings


  1. Cook 6 diced strips bacon in a skillet; drain on paper towels. Whisk 2 teaspoons dijon mustard, 3 tablespoons red wine vinegar, 1 teaspoon honey, and salt and pepper into the drippings. Whisk in 2 tablespoons olive oil. Toss the dressing with 1 head torn escarole, some sliced radishes, shaved gouda and the bacon.