Escarole and turkey bacon salad with warm vinaigrette
3
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This simple yet delicious main dish salad is a lighter take on a French bistro classic that usually features frisee, a curly green in the same chicory family as escarole, and lardons, or traditional bits of pork bacon. Our version goes lighter and greener, with slightly bitter escarole leaves at the center of the plate, and crisp turkey bacon tossed in to the mellow the escarole's flavor and add a salty crunch. The warm vinaigrette wilts the greens, mellowing them even more, and includes shallots, a classic addition to French vinaigrettes and sauces. For an even heartier main dish salad, add a sliced, hard boiled egg to the salad.
Ingredients
Escarole
8 cup(s), leaves, cut into ribbons (about 8 oz)
Uncooked turkey bacon
4 slice(s)
Shallot
3 medium, halved and thinly sliced (about 1/2 cup)
Red wine vinegar
¼ cup(s), divided
Water
¼ cup(s), divided
Olive oil
4 tsp, extra-virgin
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground, or to taste