Bacon Vinaigrette
After seasoning, it's all ready for a salad!
The recipe called for four slices of bacon. We were using especially thick cut bacon, so we only used two. Next time, we might use three.
Lots of little lardons.
Starting the lardons in a cool pan allows the small pieces of bacon to cook evenly.
Just as the bacon was approaching good and crisp, we added the shallots. By the time the shallots were softened, the bacon was ready.
As slices of bacon render differently, the amount of fat we had was not quite enough to support the 3 tablespoons of red wine vinegar called for in the recipe. Next time we'd start with 2...
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Author Notes: I learned this at a French cooking class. - Stephanie__
Food52 Review: A classic French preparation, this dressing is tangy, smoky and salty all at once. Anything that begins with bacon already has a leg up, and we love how the acidity of the red wine vinegar balances the richness of the pork fat. Because this dressing is served warm, it wilts the greens slightly, so we recommend something that holds its own, like Stephanie's suggestion of endive, or maybe some escarole. Because all bacon slices are not created equal, you may want to start with 2 tablespoons of vinegar and taste before adding more. You can always correct with a bit of vegetable oil if the dressing is too tart. - A&M - A&M
Serves enough (isn't dressing a salad too objective to say serving size?)
- 1 chopped shallot
- 4 Bacon slices cut into strips
- 3 tablespoons red wine vinegar
- Sea salt to taste
- Pepper to taste
- Place bacon in cold saute pan and heat over medium flame until almost crisp.
- Add shallots and saute until transparent, about 2 minutes.
- Remove from heat and let cool for 2 minutes.
- Add vinegar and scrape bottom of pan to loosen bacon bits.
- Season with salt and pepper.
- Serve with a curly endive, poached egg(s) and croutons.
- Your Best Salad Dressing Contest Finalist!
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4 months ago jthelwell
This is a wonderful recipe.
I hate myself for this, but I can't help it: I think you mean "subjective" not "objective".
9 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I love this recipe. I often add a good handful of chopped parsley leaves and stems, and when I don't have a shallot, I use just the parsley. It's also good when made with white wine vinegar; for more of a German-potato salad tasting dressing, use a flavorful organic cider made from unpasteurized, unfiltered apple cider. I keep a jar of bacon vinaigrette in the fridge, and use it on everything. ;o)
almost 2 years ago HayleyRyczek
my family has made "wilted" lettuce salad for generations... usually with bibbs lettuce hearts.. frying bacon pieces, reserving the warm grease for the dressing along with apple cider vinegar, salt, pepper, and sugar to taste.. it's a spring time favorite in my house!
about 2 years ago blanka.n
This is a lovely variation on the French classic Frissee Salad avec Lardons - I've made it a few times for that salad but I might try it now on something else - but I think it's always nice to have the poached egg.
almost 3 years ago ENunn
I love this! I have thrown pecans in a similar pre-deglazed pan over medium high heat to crisp them in the fat, and then added to a salad of bitter greens.
Can't wait to make this.
almost 4 years ago annemax
I use this for potato salad with red onion, and a little tarragon or thyme.
almost 4 years ago Eric Liftin
I'm intrigued by the bacon-fat-as-the-oil but will never get away with it in my household...