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.
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.
Recipe information
Total Time
40 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives.
Step 2
Cook bacon in a 12-inch nonreactive skillet 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.)
Step 3
Crumble bacon over salad, then toss with enough warm dressing to lightly coat. Season with salt and pepper.
