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

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Bacon
IN THIS RECIPE
Asparagus
IN THIS RECIPE
Sherry Vinegar
Buy Now
FEATURED
Shishito Peppers

Reviews

Rate or Review

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.

Rate this Recipe

Write a Review

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