Bibb Salad Recipe

Wash Bibb lettuce and frisée thoroughly. Shake off excess water and spin dry in a salad spinner or pat dry with clean towels. Tear larger leaves into bite-size pieces and place in a large mixing bowl.

Trim radishes and slice them very thin (use a mandoline or sharp knife). Thinly slice the green onions. Add radish and green onions to the bowl with the greens and gently toss to combine.

Cook the bacon: place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until bacon is browned and crisp, about 8–12 minutes depending on thickness. Transfer cooked bacon to a paper towel–lined plate to drain and cool. When cool, chop into 1/2-inch pieces.

If you are making fresh fried onions (optional): thinly slice 1 small yellow onion, toss slices in 1/4 cup flour with a pinch of salt, and heat 1/2 inch vegetable oil in a skillet to 350°F (175°C). Fry in small batches until golden and crisp, drain on paper towels and salt lightly. Alternatively use 1 cup store-bought fried onions for convenience.

Reserve about 2 tablespoons of chopped bacon and 2 tablespoons of fried onions for garnish; fold the remaining bacon and fried onions into the greens lightly.

Make the vinaigrette

In a small jar or bowl, combine the red wine vinegar, minced shallot, Dijon mustard, and honey. Whisk briefly to emulsify then slowly drizzle in the olive oil while whisking (or add all ingredients to a jar, seal, and shake vigorously) until the dressing is well combined and slightly thickened. Season to taste with kosher salt and black pepper. Taste and adjust balance — add a little more honey if too sharp or a teaspoon of water if too intense.

Drizzle about two-thirds of the vinaigrette over the bowl of greens and toss gently and evenly to coat. Start with less dressing and add more as needed — you want the leaves lightly but evenly dressed.

Arrange the dressed greens on a serving platter or divide among 4 plates. Scatter the reserved chopped bacon and reserved fried onions over the top for crunch.

Crumble the blue cheese evenly over the salad. Sprinkle the optional chopped parsley and finish with freshly ground black pepper to taste. Serve immediately with remaining vinaigrette on the side.