Photo of Escarole and turkey bacon salad with warm vinaigrette by WW

Escarole and turkey bacon salad with warm vinaigrette

Total Time
20 min
10 min
10 min
This simple yet delicious main dish salad is a lighter take on a French bistro classic that usually features frisee, a curly green in the same chicory family as escarole, and lardons, or traditional bits of pork bacon. Our version goes lighter and greener, with slightly bitter escarole leaves at the center of the plate, and crisp turkey bacon tossed in to the mellow the escarole's flavor and add a salty crunch. The warm vinaigrette wilts the greens, mellowing them even more, and includes shallots, a classic addition to French vinaigrettes and sauces. For an even heartier main dish salad, add a sliced, hard boiled egg to the salad.



8 cup(s), leaves, cut into ribbons (about 8 oz)

Uncooked turkey bacon

4 slice(s)


3 medium, halved and thinly sliced (about 1/2 cup)

Red wine vinegar

¼ cup(s), divided


¼ cup(s), divided

Olive oil

4 tsp, extra-virgin

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground, or to taste


  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.