Serves8
- Active Time:30 min
- Start to Finish:40 min
January 2008
In keeping with the rest of the menu, this is no shy salad. The sweet and acidic vinaigrette unites with the salty bacon and, along with the lettuces, produces fireworks in the mouth.
-
12
cups
mixed salad greens such as romaine, watercress, and Bibb and/or Boston
-
1
large bunch arugula (optional), coarse stems discarded
-
6
scallions, thinly sliced diagonally
-
2
tablespoons
finely chopped chives
-
9
bacon slices (1/2 pound)
-
1 1/2
cups
cider vinegar
-
1/4
cup
granulated sugar
-
1/4
cup
packed light brown sugar
-
1 1/2
teaspoons
kosher salt
-
Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives.
-
Cook bacon in a 12-inch nonreactive skillet (see Tips) over medium heat until crisp. Transfer bacon to paper towels to drain, then stir vinegar, sugars, salt, and 1/2 teaspoon pepper into fat in skillet. Boil, stirring occasionally, until reduced to about 3/4 cup, 10 to 12 minutes. (Dressing should be syrupy and bubbling.)
-
Crumble bacon over salad, then toss with enough warm dressing to lightly coat. Season with salt and pepper.
Cooks' notes: The vinegar, sugars, and seasoning (without bacon fat) can be boiled to reduce (by half) 2 days ahead. Add to hot bacon fat, then bring to a boil just before making salad.
