Crisp Winter Lettuces with Warm Sweet-and-Sharp Dressing Recipe

  • 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
  1. Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives.
  2. 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.)
  3. Crumble bacon over salad, then toss with enough warm dressing to lightly coat. Season with salt and pepper.