Spring Greens With Hot Bacon Vinaigrette
Ingredients
- 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 lb. thick-cut bacon (7–10 slices), cut into 1" pieces
- vegetable oil (optional)
- ¾ cup apple cider vinegar
- 2 tsp. freshly ground pepper
Directions
Step 1
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. Step 2
Cook 1 lb. thick-cut bacon (7–10 slices), 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. Step 3
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. Step 4
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.