Salads · Side Dishes
Spring Greens with Warm Bacon Vinaigrette
- Serves
- 6 servings
Bring it to the table
About this recipe.
Swiss chard, kale and watercress lightly wilted by a warm bacon and cider-vinegar dressing.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 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 (cut into 1-inch pieces)
- vegetable oil (only if needed to top up rendered fat)
- 3/4 cup apple cider vinegar
- 2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons flaky sea salt
A salad served warm
The sturdy greens soften as they meet the hot dressing. Keep the bacon in two portions so some seasons the leaves and the rest stays as a crisp topping.
At the table
Serve immediately in a wide bowl, with cornbread alongside if desired.
The cooking plan
How to make Spring Greens with Warm Bacon Vinaigrette.
Separate the chard leaves from their ribs and stems. Thinly slice the stems and tear the leaves into bite-size pieces. Put both in a large heatproof bowl with the kale, watercress and sliced spring onions.
Cook the bacon in a skillet over medium heat for 6–8 minutes, stirring often, until browned and mostly crisp. Lift onto a plate with a slotted spoon. Pour the rendered fat into a heatproof measuring jug; use 3/4 cup, adding a little vegetable oil only if needed to reach that amount.
Add the vinegar, pepper, flaky salt and half the bacon to the greens and toss. Return the measured fat to the skillet and warm over medium heat until hot, without letting it smoke.
Stand back from the bowl and carefully pour the hot fat over the dressed greens in a slow stream; it can sizzle. Toss with long tongs to coat and lightly wilt the leaves. Finish with the remaining bacon and serve promptly.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Spring Greens with Warm 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 cut into 1-inch pieces
vegetable oil only if needed to top up rendered fat- ¾ cup apple cider vinegar
- 2 teaspoons freshly ground black pepper
- 1 ½ teaspoons flaky sea salt
Instructions
- Separate the chard leaves from their ribs and stems. Thinly slice the stems and tear the leaves into bite-size pieces. Put both in a large heatproof bowl with the kale, watercress and sliced spring onions.
- Cook the bacon in a skillet over medium heat for 6–8 minutes, stirring often, until browned and mostly crisp. Lift onto a plate with a slotted spoon. Pour the rendered fat into a heatproof measuring jug; use 3/4 cup, adding a little vegetable oil only if needed to reach that amount.
- Add the vinegar, pepper, flaky salt and half the bacon to the greens and toss. Return the measured fat to the skillet and warm over medium heat until hot, without letting it smoke.
- Stand back from the bowl and carefully pour the hot fat over the dressed greens in a slow stream; it can sizzle. Toss with long tongs to coat and lightly wilt the leaves. Finish with the remaining bacon and serve promptly.
Notes
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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