With bacon and lots of fresh herbs, this salad has a delicious balance of flavors. A warm baguette and a good Cabernet round out the menu.
Recipe information
Yield
Makes 6 servings
Ingredients
8 bacon slices, cut into 1/2-inch pieces
4 cups (packed) coarsely chopped escarole (from 1 head)
1 5-ounce bag mixed baby greens (about 8 cups)
4 green onions, chopped (white and pale green parts only)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh tarragon
6 tablespoons olive oil
2 tablespoons red wine vinegar
Preparation
Step 1
Cook bacon in heavy large skillet until crisp. Transfer to paper towels to drain.
Step 2
Toss escarole, mixed greens, onions, basil, cilantro, and tarragon in large bowl. Add oil; toss. Add vinegar; toss. Season salad with salt and pepper. Divide among 6 plates. Sprinkle with bacon and serve.
