Spring Greens w/ Hot Bacon Vinaigrette
Ready in 25 minutes
Serves 6 people
Recipe adapted from Bon Appetit
1 bunch Swiss chard (about 8 oz.), preferably rainbow
1 bunch curly kale (about 7 oz.), ribs and stems removed, leaves torn
1 bunch watercress (about 7 oz.), tough stems trimmed
8 spring onions or 12 scallions, thinly sliced
1 pack Pine View Farms Bacon, cut into 1" pieces
Vegetable oil (optional)
¾ cup apple cider vinegar
2 tsp. freshly ground pepper
1½ tsp. flaky sea salt
Option: If you can't find watercress and chard, just use more kale or whatever sturdy greens you can source. It works great!
- Remove ribs and stems from 1 bunch Swiss chard (about 8 oz.) and thinly slice. Tear leaves into bite-size pieces. Transfer to a large heatproof bowl; add 1 bunch curly kale (about 7 oz.), ribs and stems removed, leaves torn, 1 bunch watercress (about 7 oz.), tough stems trimmed, and 8 spring onions or 12 scallions, thinly sliced, and toss to combine.
- Cook bacon , cut into 1" pieces, in a medium skillet over medium heat, stirring often, until browned and mostly crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to a small plate. Carefully pour fat into a heatproof measuring cup (you should have ¾ cup; make up the difference with vegetable oil if needed). Return fat to skillet; heat over medium until just beginning to smoke, 6–8 minutes.
- Meanwhile, add ¾ cup apple cider vinegar, 2 tsp. freshly ground pepper, 1½ tsp. flaky sea salt, and half of cooked bacon to bowl with greens and toss to combine.
- Carefully pour fat over salad (it will sizzle dramatically so stand back slightly to avoid any splatter); toss with tongs to coat. Top with remaining bacon.