Grilled Thick Maple Bacon (gf) Recipe

Prep bacon and glaze

Pat bacon slices dry with paper towels. In a small bowl, whisk together 3 tbs pure maple syrup, 1 tbs brown sugar, 1 tsp Dijon mustard and 1 tsp freshly ground black pepper until smooth.

If using a grill: preheat grill to medium (about 350–375°F / 175–190°C). If using a grill pan or oven: preheat a cast-iron grill pan over medium heat or preheat oven to 400°F (200°C) and line a rimmed baking sheet with foil and a wire rack.

Place bacon on the grill grates or grill pan in a single layer. Cook for 3–4 minutes per side for medium heat on a grill, or 8–12 minutes total in the oven (turning once midway), until bacon is beginning to brown but not fully crisp. Brush the top side of each slice with half the maple glaze and continue cooking 1–2 minutes more to set the glaze.

Turn slices, brush the other side with remaining glaze, and cook another 1–2 minutes per side until caramelized and slightly charred at the edges. Watch closely—maple sugars burn quickly. Transfer bacon to a paper-towel–lined tray for 2–3 minutes to rest and for excess fat to drain; bacon will firm up as it cools. Reserve any rendered bacon fat for other uses if desired.

Slice each bacon slice into 2–3 pieces (if desired) for easy salad placement, or leave whole for dramatic presentation.

In a small jar or bowl combine 1.5 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, 0.5 tsp grated garlic, 0.5 tsp salt and 0.25 tsp black pepper. Whisk or shake briefly while slowly streaming in 3 tbs extra-virgin olive oil until emulsified and glossy. Taste and adjust seasoning—add another pinch of salt or a splash more vinegar if you prefer brighter acidity.

Place 4 cups watercress and 3 cups torn frisée in a large mixing bowl. Add the thinly sliced black radish and sliced chives. Toss gently to combine.

Drizzle about 2 tablespoons of the Dijon vinaigrette over the greens, then gently toss to evenly coat. Add more dressing sparingly if needed; the salad should be lightly dressed.

Arrange the dressed greens on serving plates or a single platter. Nestle the warm maple-grilled bacon pieces on top of the salad so some heat wilts the frisée slightly.

Scatter toasted walnut pieces (if using) over the salad and give a final grind of black pepper. Serve immediately while bacon is warm.