Bacon Summer Salad

This salad has that unmistakable New Orleans touch where even the greens get dressed up for a good time.

Romaine, peppery watercress, and crisp Belgian endive get tossed with walnut oil and warm bacon drippings, then hit with a double punch of red wine vinegar deglazed right from the bacon pan and a splash of fruity raspberry vinegar.

Garlic-rubbed French bread croutons add crunch, and the bacon pieces scattered throughout bring smoke and salt to every forkful.

It comes together in 20 minutes and eats like a first course at a fine Crescent City bistro.

Pro Tips

• Cook the bacon gently so it renders its fat without getting too dark. You want the drippings clean and smoky, not bitter.
• Deglaze the pan while it’s still hot. The wine vinegar will sizzle and pick up all those fond bits stuck to the bottom.
• Toss the greens with the warm dressing just before serving. The slight wilt from the heat is intentional and gives the salad its character.
• Make the croutons by cubing French bread, rubbing the cubes with a cut garlic clove, and toasting in a dry pan or low oven until crunchy.