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Wilted Arugula Salad with Asparagus, Bacon, Almonds, and Sherry Vinaigrette

by Allison Ehri Kreitler

read reviews (4)

You won’t believe how incredible this simple combination of crunchy almonds, crisp bacon, and tender asparagus and arugula is. It’s a game changer. The arugula will wilt as it sits, though, so serve it right away. Serves 4

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bacon asparagus kosher salt more more

7 oz. (8 strips) bacon, cut crosswise into 2-inch pieces
1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1-inch pieces
Kosher salt
3 Tbs. sherry vinegar
2 Tbs. extra-virgin olive oil
1/2 tsp. Dijon mustard
Freshly ground black pepper
6 oz. baby arugula
1/3 cup slivered almonds, toasted

Heat a 12-inch skillet over medium-high heat. Cook the bacon, stirring often, until crisp, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain, leaving the bacon fat in the skillet.

Cook the asparagus in the skillet with the bacon fat, stirring often, until crisp-tender and browned in spots, about 3 minutes. Season with 1/4 tsp. salt and, using a slotted spoon, transfer to the plate with the bacon. Add the vinegar, olive oil, mustard, 1/2 tsp. salt, and a scant 1/4 tsp. pepper to the fat in the skillet and whisk until combined.

In a large bowl, combine the asparagus, bacon, arugula, and almonds and toss with just enough warm vinaigrette to wilt the arugula. Serve immediately.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 12; Monounsaturated Fat (g): 8; Carbohydrates (g): 9; Polyunsaturated Fat (g): 2.5; Sodium (mg): 550; Cholesterol (mg): 20; Fiber (g): 4;

photo: Scott Phillips

From Fine Cooking 116 , pp. 75

March 1, 2012

user reviews

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by NC_Designer, 12/16/2012What a fabulous salad recipe. I made this for my annual formal Christmas dinner party and we all gobbled it up. It's easy and so full of flavor. Very unusual salad. I didn't use all the dressing, it didn't need it. I will make this again and again.

by skc921, 8/20/2012My mom has made this salad for dinner an average of twice a week for the last 3 months or so. I'm not even kidding.

by mmeckstr, 6/14/2012This was very good, but the bacon fat in the dressing was a little too heavy for me. Next time I will probably drain the fat from the pan after doing the asparagus, maybe leave just a little.

by judithlks, 3/3/2012Wonderful interplay of tastes and textures and came together very quickly. I used half as much bacon as the recipe called for and it was utterly delicious. I will make this again and again.

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