Escarole and turkey bacon salad with warm vinaigrette
8 cup(s), leaves, cut into ribbons (about 8 oz)
Uncooked turkey bacon
3 medium, halved and thinly sliced (about 1/2 cup)
Red wine vinegar
¼ cup(s), divided
¼ fl oz, divided
4 tsp(s), extra-virgin
¼ pinch, freshly ground, or to taste
- Place escarole in a large serving bowl.
- Cook turkey bacon in a large nonstick skillet over medium-low heat, turning occasionally, until lightly browned and crisp, about 5 to 6 minutes. Drain bacon on paper towels and then tear or chop into small pieces; set aside.
- Add shallots and 2 tablespoons each of vinegar and water to same skillet. Cook over medium heat, until shallots are crisp-tender, stirring frequently, about 1 1/2 to 2 minutes. Add remaining 2 tablespoons each of vinegar and water, oil, salt and pepper; stir and cook until heated through, about 1 to 2 minutes.
- Pour shallot sauce over escarole; add turkey bacon and toss to mix and coat. Serve immediately. Yields about 2 cups per serving.