Fine Cooking Magazine - November/December 2020

Servings: 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.

Ingredients

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

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

Preparation

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.

(5 ratings) Read Reviews

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Reviews (5 reviews)

Krispie | 12/31/2019
This was good but not great. I agree with one other reviewers that the bacon fat was a little to heavy for the arugula. Maybe if you used full size arugula that’s a little more substantial, this would be better.
NC_Designer | 12/16/2012
What 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.

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What We're Cooking Now

Name: Wilted Arugula Salad with Asparagus, Bacon, Almonds, and Sherry Vinaigrette
Yield: 4 servings
Ingredients: 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