Escarole Salad with Warm Bacon Dressing
- Level: Easy
- Yield: 6 to 8 servings (12 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 249
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 10
- Sodium
- 332
- Total: 25 min
- Active: 25 min
Ingredients
1 small baguette (about 6 inches), very thinly sliced
2 tablespoons olive oil
1 head escarole or frisée lettuce, torn into bite-size pieces
1 head radicchio, halved and thinly sliced crosswise
4 slices thick-cut bacon
1 anchovy fillet or 1/2 teaspoon anchovy paste
1 small shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 450 degrees F.
- Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
- Combine the escarole and radicchio in a serving bowl. Set aside.
- Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
- Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.