Wilted Arugula Salad with Asparagus, bacon, almonds and sherry vinaigrette

Fine Cooking

Yield: 1 serving
Community Recipe from


  • Salad


  1. 7 oz. (8 strips) bacon, cut crosswise into 2-inch pieces
  2. 1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1-inch pieces
  3. Kosher salt
  4. 3 Tbs. sherry vinegar
  5. 2 Tbs. extra-virgin olive oil
  6. 1/2 tsp. Dijon mustard
  7. Freshly ground black pepper
  8. 6 oz. baby arugula
  9. 1/3 cup slivered almonds, toasted
  10. 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.

  11. 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.

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

  13. nutrition information (per serving):
  14. 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;
  15. photo: Scott Phillips
  16. From Fine Cooking 116 , pp. 75
  17. March 1, 2012
January 2013

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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