{"id":619890,"date":"2023-03-14T04:00:00","date_gmt":"2023-03-14T09:00:00","guid":{"rendered":"https:\/\/news.sellorbuyhomefast.com\/index.php\/2023\/03\/14\/spring-greens-with-hot-bacon-vinaigrette\/"},"modified":"2023-03-14T04:00:00","modified_gmt":"2023-03-14T09:00:00","slug":"spring-greens-with-hot-bacon-vinaigrette","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2023\/03\/14\/spring-greens-with-hot-bacon-vinaigrette\/","title":{"rendered":"Spring Greens with Hot Bacon Vinaigrette"},"content":{"rendered":"
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Travis Milton, executive chef at Nicewonder Farm & Vineyards in Bristol, Virginia, was raised on this salad. In his family it was called Killed Lettuce salad because \u201cyou \u2018kill\u2019 the lettuce by pouring hot fat over the greens.\u201d Making it is a sensory experience, with the hot bacon fat crackling joyfully as it\u2019s poured over the vinegar-drenched greens. For the optimal crispy-chewy texture, consider buying slab bacon instead of thick-cut slices and chopping it into robust nubbins yourself. There will be a pool of very tasty liquid at the bottom of the salad bowl. Sop it up with cornbread as Milton does.<\/p>\n<\/div>\n

All products featured on Bon App\u00e9tit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.<\/p>\n

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Ingredients<\/h2>\n

6 servings<\/p>\n

\n

1<\/p>\n

bunch Swiss chard (about 8 oz.), preferably rainbow<\/p>\n

1<\/p>\n

bunch curly kale (about 7 oz.), ribs and stems removed, leaves torn<\/p>\n

1<\/p>\n

bunch watercress (about 7 oz.), tough stems trimmed<\/p>\n

8<\/p>\n

spring onions or 12 scallions, thinly sliced<\/p>\n

1<\/p>\n

lb. thick-cut bacon (7\u201310 slices), cut into 1″ pieces<\/p>\n

Vegetable oil (optional)<\/p>\n

\u00be<\/p>\n

cup apple cider vinegar<\/p>\n

2<\/p>\n

tsp. freshly ground pepper<\/p>\n

1\u00bd<\/p>\n

tsp. flaky sea salt<\/p>\n<\/div>\n<\/div>\n

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Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Remove ribs and stems from 1 bunch Swiss chard (about 8 oz.)<\/strong> and thinly slice. Tear leaves into bite-size pieces. Transfer to a large heatproof bowl; add 1 bunch curly kale (about 7 oz.), ribs and stems removed, leaves torn<\/strong>, 1 bunch watercress (about 7 oz.), tough stems trimmed<\/strong>, and 8 spring onions or 12 scallions, thinly sliced<\/strong>, and toss to combine.<\/p>\n

    Step 2<\/h4>\n

    Cook 1 lb. thick-cut bacon (7\u201310 slices), cut into 1″ pieces<\/strong>, in a medium skillet over medium heat, stirring often, until browned and mostly crisp, 6\u20138 minutes. Using a slotted spoon, transfer bacon to a small plate. Carefully pour fat into a heatproof measuring cup (you should have \u00be cup; make up the difference with vegetable oil<\/strong> if needed). Return fat to skillet; heat over medium until just beginning to smoke, 6\u20138 minutes.<\/p>\n

    Step 3<\/h4>\n

    Meanwhile, add \u00be cup apple cider vinegar<\/strong>, 2 tsp. freshly ground pepper<\/strong>, 1\u00bd tsp. flaky sea salt<\/strong>, and half of cooked bacon to bowl with greens and toss to combine.<\/p>\n

    Step 4<\/h4>\n

    Carefully pour fat over salad (it will sizzle dramatically so stand back slightly to avoid any splatter); toss with tongs to coat. Top with remaining bacon.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n

    Read More<\/a>
    \n Travis Milton<\/p>\n","protected":false},"excerpt":{"rendered":"

    Travis Milton, executive chef at Nicewonder Farm & Vineyards in Bristol, Virginia, was raised on this salad. In his family it was called Killed Lettuce salad because \u201cyou \u2018kill\u2019 the lettuce by pouring hot fat over the greens.\u201d Making it is a sensory experience, with the hot bacon fat crackling joyfully as it\u2019s poured over […]<\/p>\n","protected":false},"author":1,"featured_media":619891,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[534,33647,1682],"tags":[],"class_list":{"0":"post-619890","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-financial","8":"category-greens","9":"category-spring"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/619890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/comments?post=619890"}],"version-history":[{"count":0,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/619890\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media\/619891"}],"wp:attachment":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media?parent=619890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/categories?post=619890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/tags?post=619890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}