Bacon Salad Dressing From The Biltmore Estate Recipes

BACON SALAD DRESSING FROM THE BILTMORE ESTATE

Steps:

• In a large sauté pan over medium-high heat, brown the bacon and cook until crisp.
• Drain off two-thirds of the fat. Add the celery and onions to the bacon and sauté until lightly browned, approximately 9 minutes.
• Add the vinegar and cook, uncovered, until the mixture has been reduced by half, about 3 minutes. While cooking, stir in the Dijon mustard and seasonings.
• When the mixture has been reduced by half, add the sugar and cook until dissolved. Stir in the brownings and seasoning sauce.
• Slowly pour in the cornstarch mixture, stirring until the dressing is thickened.
• Cool, then transfer to a storage container and refrigerate.
• To serve, dip out the amount of dressing you need (allow 2 tablespoon per person) and reheat the dressing in the microwave until it is very hot but not boiling.
• Drizzle over the greens, toss and serve.
• It keeps indefinitely in the refrigerator.

HOT BACON DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
• In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

PENNSYLVANIA DUTCH HOT BACON DRESSING

Steps:

• Cook bacon until crisp; remove and chop.
• Add to greens.
• Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
• Serve over greens, and add a little bit of chopped onion to salad, if desired.