12.14.21

Warm Bacon Vinaigrette Salad

Have you ever tried a salad with warm vinaigrette? If the answer is no, it’s time to try this Warm Bacon Vinaigrette Salad. 

The flavors are warm and hearty. The base of the salad is packed with little gem lettuce and a crunchy, beautiful bite of raddichio– which adds color and just a touch of biterness (which I personally adore). 

But, we all know already that the real show stopper is the salad dressing here! Bacon bits are gently fried until crisp, then a quick dressing is made with sauteed shallot, garlic, walnuts, dijon, apple cider vinegar, lemon and honey. Drizzled over the greens and topped off with the creamy + robust gorgonzola cheese and a sweet bite of diced mission figs– the end result is absolutely phenomenal. 

Whether you are serving this salad with my Herb Crusted Beef Tenderloin or a simple seared steak, this is a great accompaniment to any red meat when you are entertaining. 

Warm Bacon Vinaigrette Salad

Serves: 8 People
Print
5 from 1 vote
Total Time25 mins

Ingredients

  • 3 heads romaine hearts or little gem
  • ½ head radicchio
  • 4 strips bacon diced
  • 2 cloves minced garlic
  • 2 large shallots peeled and very thinly sliced
  • ¼ cup chopped walnuts
  • 1 tsp dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 tbsp lemon juice
  • Kosher salt to taste
  • Pepper to taste just a pinch of each
  • cup chopped dried mission figs
  • 1/4 cup gorgonzola cheese

Instructions

  • Spread the little gem lettuces and raddichio across a large serving platter or large serving bowl. Set aside.

Meanwhile, prepare the dressing:

  • In a medium skillet over medium-high heat, add the diced bacon to the skillet until cooked through and crisp, about 5 minutes.
  • Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate, leaving the grease in the pan.
  • Lower the heat to medium-low and add the shallot and garlic and cook, stirring until the shallots are tender, about 2 minutes.
  • Add chopped walnuts and continue to cook, stirring, until walnuts are lightly toasted, about 2 more minutes.
  • Add the dijon mustard, apple cider vinegar and honey and whisk until well combined and slightly thickened, about 1 minute. Remove from the heat and stir in the lemon juice until well combined. Season with a pinch of salt and pepper to taste.
  • To assemble the salad, spoon the dressing evenly over the lettuces. Sprinkle with the bacon bits, the dried figs, gorgonzola cheese and a few cracks of pepper if desired.

Notes

This serves 8 as a side salad, not a main course.

11 Comments

  • Reply
    Shelby
    December 27, 2021 at 1:03 am

    Put a grilled steak on top of this salad to make it an entree and WOW did it go perfectly together.

  • Reply
    Avery
    December 26, 2021 at 6:53 pm

    5 stars
    This was delicious!!! Everyone thought I was a gourmet chef for making my own dressing;)

  • Reply
    Shey
    December 21, 2021 at 12:53 pm

    Any good substitute If I can’t find radicchio?

    • Reply
      Alex
      December 22, 2021 at 1:18 am

      You can just omit the radicchio!

    • Reply
      Kyndra
      June 23, 2022 at 4:05 pm

      Hi. Suggestions for the main course to go with this salad please?

      • Reply
        Alex
        June 24, 2022 at 2:24 pm

        It’s so great with grilled steaks!

  • Reply
    Madison
    December 19, 2021 at 3:18 pm

    Hi Alex! Could I prep the dressing the day before and warm up before serving, or will the required bacon grease throw a wrench in things?

  • Reply
    Katie
    December 18, 2021 at 2:21 pm

    Can you make the dressing ahead of time and then reheat?

    • Reply
      Alex
      December 20, 2021 at 12:56 pm

      yes!! And just keep the bacon separate in a zip top bag.

  • Reply
    Allison Hasserd
    December 16, 2021 at 8:55 pm

    this looks fantastic!!! cant wait to make it!

  • Reply
    susan kay thomas
    December 16, 2021 at 4:13 pm

    I can’t wait try try this! Christmas Dinner 20021

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