Bacon Vinaigrette Salad Dressing Recipes

HOT BACON VINAIGRETTE DRESSING

Steps:

• Place the bacon in a medium saucepan over low heat and stir until some of the fat begins to render from the bacon. Raise the heat to medium and cook the bacon, stirring frequently, until it is crispy. Use a slotted spoon to transfer the crisp bacon to a paper towel lined plate, keeping all of the fat drippings in the pan.
• Return the pan to the burner. Add the garlic, swirl, and immediately add the remaining dressing ingredients. Bring the mixture to a boil and let it cook for 1 minute, or until the dressing coats the back of a spoon. It should leave a trail when your finger is drawn through the dressing on the back of the spoon. Stir in the bacon.
• Use immediately or transfer to a heat proof jar with a tight fitting lid and store in the refrigerator for up to 5 days, gently reheating and stirring before serving.

BACON VINAIGRETTE SALAD DRESSING

Steps:

• Put the chopped bacon in a sauce pan in a single layer and cook over medium heat for 8-10 minutes, or until crispy on the outside but still soft on the inside.
• With a slotted spoon, transfer the bacon to a paper towel to drain, reserving the bacon drippings and grease still in the pan.
• With the heat off, add the minced shallots to the hot bacon drippings and let sit as you follow the next steps.
• In a blender combine all other ingredients and blend.
• Then add the bacon drippings with shallots, and half the bacon pieces; continue to blend until well emulsified and smooth.
• stir in the remaining bacon and serve over salad.
• Enjoy!

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.

BACON AND BALSAMIC VINAIGRETTE

Steps:

• Slice bacon into 1/2 inch pieces and fry until just crispy. Drain on paper towels.
• Remove bacon from pan, and all but 2 Tbsp of the bacon fat.
• Gently saute the onion until just soft, making sure not to brown.
• Add the brown sugar, blend in and then add the vinegar. Reduce for a minute or two.
• Add the olive oil, as much as to your taste and the salt and pepper to taste.
• Cool, but do not refrigerate. Dress your salad just before serving.
• Serve this warm or at room temperature over a salad of hearty greens like romaine. I usually add some very finely sliced red onion rings, mushrooms and homemade croutons, but let your imagination work here. I've thought of trying it in the summer with just onions and fresh sliced strawberries.