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Arugula Salad With Bacon, Dates, Almonds and Parmesan

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“From (October 2006) --”

Ingredients Nutrition

  • 12 slices bacon (Reserve 2 tablespoons drippings)
  • 8 cups arugula (or substitute mixed greens)
  • 8 dates (such as Medjool, pitted and sliced lengthwise)
  • 14 cup toasted almond (1 ounce, roughly chopped)
  • 2 ounces parmesan cheese (about 1/3 cup, cut into small pieces or slivers)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 14 teaspoon kosher salt
  • 18 teaspoon black pepper
  • 1 tablespoon olive oil


  1. Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
  2. Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
  3. Transfer the bacon to a paper towel-lined plate.
  4. Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil; whisk until combined.
  5. Drizzle the warm vinaigrette over the salad and toss.
  6. Divide among plates and top with crumbled bacon.

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