Crisp Winter Lettuces with Warm Bacon Dressing

By Heritage330

Ingredients

• 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

Preparation

Step 1

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 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.