By Clare de Boer
Published March 25, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- 4(82)
- Notes
- Read community notes
This salad has all the snappy sweetness of spring, offset by the smoky saltiness of bacon and a bacon fat vinaigrette. Black pepper is a key ingredient, not an accent, so grind on. Bacon fat sets as it cools, so make the dressing when the bacon pan is still warm, and if you’re making it in advance, make sure it's just warmer than room temperature. If you store it in a jar, sit the jar in a hot water bath to melt the fat before dressing the salad. Also make sure that your salad ingredients are room temperature, rather than cold, when you dress. To make this salad vegetarian, leave out the bacon and replace the bacon fat in the dressing with olive oil.
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Ingredients
Yield:6 servings
- 4heads Little Gem lettuce or 2 heads romaine, at room temperature
- 8ounces sugar snap peas, at room temperature
- ¼packed cup mint leaves, at room temperature
- 12ounces thick-cut bacon, sliced into ½-inch pieces
- 1tablespoon red wine vinegar
- 1tablespoon lemon juice
- 1tablespoon extra-virgin olive oil
- Salt and black pepper
- ½cup grated Parmesan (4 ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
348 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 17 grams protein; 656 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Click the leaves off the heads of lettuce by hand and place them in a large bowl. If using romaine, tear the leaves in halves. Slice the snap peas in halves or thirds on a steep diagonal and add them to the bowl along with the mint leaves.
Step
2
Place the bacon in a large frying pan and warm it over a low flame. Cook until the fat is translucent, and at least a tablespoon of fat has rendered into the pan, about 10 minutes. Then turn the flame up to high and stir attentively for 3 to 5 minutes to brown the bacon. When the bacon is almost but not quite browned fully, turn off the flame. It’ll continue to cook in the residual heat of the pan. Stir occasionally to caramelize evenly and prevent over-browning and the resulting bitterness. After 5 minutes, use a slotted spoon to transfer the bacon to a paper towel-lined plate. Spread rather than pile the bacon so it remains crisp. Discard all but about 3 tablespoons of the bacon fat in the pan.
Step
3
To make the vinaigrette, deglaze the bacon pan by adding the red wine vinegar and lemon juice and scraping any good bits from the pan into the acid. Add the olive oil and season with salt and pepper. Swirl to combine everything, then drizzle the vinaigrette over the vegetables and toss to coat. Taste and adjust seasoning.
Step
4
Toss in half of the bacon and Parmesan and spread on a large platter. Sprinkle over the remaining bacon and Parmesan and finish with an extra grind of black pepper.
Ratings
4
out of 5
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Cooking Notes
Lydia Sugarman
Can't wait to make this. Bacon fat/grease is a magic ingredient in a spectrum of recipes. thinking I'll add English peas and snowpeas, too, for a pea symphony!
KP
I used chopped smoked almonds instead of bacon. Delicious!
Nancy
Absolutely!
Kerry
The addition of bacon is, of course, tasty. But we didn’t think the bacon fat in the dressing added anything to the salad given how much bacon flavor was already present. Snap peas were a nice touch. But overall it turned out to be a pretty average salad. Will not make again.
Karin
This salad was a hit with my family - even the non-salad-eating teen. It’s like a Caesar with bacon for the salt/fat instead of fish.I like a lightly dressed salad and used less bacon and maybe 1 tbsp bacon fat in the dressing - still delicious!
Jo
Nice spring salad.
Ranita
Who doesn’t enjoy bacon on or in a salad! Delicious
Jane Gowers
Fresh and delicious - a perfect. spring salad! Thank you
KP
I used chopped smoked almonds instead of bacon. Delicious!
sally
Bacon. In a side salad (or any salad). Really?
Nancy
Absolutely!
RJ
Respectfully, absofattenlutely! My arteries may say no but my lips and palate say yes let me have some fun.
Lydia Sugarman
Can't wait to make this. Bacon fat/grease is a magic ingredient in a spectrum of recipes. thinking I'll add English peas and snowpeas, too, for a pea symphony!
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