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 salad features crisp turkey bacon and slightly bitter escarole. Add some sliced hard-cooked eggs for a hearty variation.*
Ingredients
Escarole
8 cup(s), leaves, cut into ribbons (about 8 oz)
Uncooked turkey bacon
4 slice(s)
Shallots
3 medium, halved and thinly sliced (about 1/2 cup)
Red wine vinegar
¼ cup(s), divided
Olive oil
4 tsp(s), extra-virgin
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground, or to taste
Water
¼ cup(s), divided
Instructions
1
Place escarole in a large serving bowl.
2
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.
3
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.
4
Pour shallot sauce over escarole; add turkey bacon and toss to mix and coat. Serve immediately. Yields about 2 cups per serving.
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