Warm Bacon Vinaigrette Recipes

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WARM BACON VINAIGRETTE



Warm Bacon Vinaigrette image

From Southern Living. Great salad dressing. The directions state to puree in blender, however, it works just as well simply shaking in a jar.

Provided by Vicki in CT

Categories     Salad Dressings

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 9

4 slices bacon
4 tablespoons shallots, minced
2 tablespoons garlic, minced
3 tablespoons brown sugar
6 tablespoons orange juice
5 tablespoons balsamic vinegar
3 tablespoons course grainy mustard
1/3 cup olive oil
1/2 teaspoon salt

Steps:

  • Cook bacon in large skillet until crisp; remove bacon and drain on paper towels. Reserve 2 T drippings in skillet.
  • Cook shallots and garlic in hot drippings for 3 minutes, or until tender. Add brown sugar and cook stirring constantly for one minute or until sugar is dissolved.
  • Process garlic mixture, orange juice, and remaining ingredients in blender until combined.
  • FYI the cooked bacon is not actually used in this recipe, but you can top your salad with it if desired.

Nutrition Facts : Calories 887.2, Fat 76.3, SaturatedFat 15.8, Cholesterol 41.1, Sodium 1632.1, Carbohydrate 44, Fiber 1.3, Sugar 32.5, Protein 10

WARM BACON AND SHALLOT VINAIGRETTE



Warm Bacon and Shallot Vinaigrette image

Provided by Geoffrey Zakarian

Categories     condiment

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 slices applewood-smoked bacon, sliced crosswise into 1/8-inch strips
1/2 cup finely minced shallots
1/3 cup sherry vinegar
2 tablespoons whole-grain mustard
1/2 cup extra-virgin olive oil
1 tablespoon finely minced fresh tarragon
Kosher salt and freshly cracked black pepper
6 cups dandelion greens
1/2 cup crumbled goat cheese

Steps:

  • Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper.
  • Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  • Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
  • While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
  • Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
  • Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

HOT BACON DRESSING



Hot Bacon Dressing image

This is a recipe that my great grandmother made. You can serve this over cucumbers, cabbage or dandelion greens.

Provided by Mary

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 28m

Yield 8

Number Of Ingredients 6

8 slices bacon
1 ½ cups white sugar
3 teaspoons cornstarch
½ teaspoon salt
¼ cup water
½ cup white vinegar

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.

Nutrition Facts : Calories 277.5 calories, Carbohydrate 38.6 g, Cholesterol 19 mg, Fat 12.6 g, Protein 3.3 g, SaturatedFat 4.2 g, Sodium 378.7 mg, Sugar 37.5 g

WARM BACON-MUSHROOM VINAIGRETTE



Warm Bacon-Mushroom Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Mushroom     Salad Dressing     Vinegar     Bacon     Parsley     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

4 ounces bacon (about 4 slices)
2 cups sliced mushrooms
3 tablespoons Sherry vinegar
2 tablespoons vegetable oil
kosher salt
freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

  • Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.

HOT BACON VINAIGRETTE DRESSING



Hot Bacon Vinaigrette Dressing image

Provided by Rebecca Lindamood

Time 15m

Number Of Ingredients 7

4 strips thick cut bacon (diced into 1/8-inch cubes)
3 cloves garlic (peeled and minced)
3 tablespoons maple syrup or honey
3 tablespoons Dijon mustard (smooth or grainy)
1/4 cup apple cider vinegar
1 teaspoon coarse ground black pepper
1 teaspoon kosher salt

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.

Nutrition Facts : Calories 82 kcal, Carbohydrate 4 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 379 mg, Sugar 3 g, ServingSize 1 serving

BACON-BALSAMIC VINAIGRETTE



Bacon-Balsamic Vinaigrette image

Categories     Salad     Garlic     Salad Dressing     Bacon     Shallot     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

5 thick bacon slices, cut crosswise into 1/2-inch pieces
5 tablespoons olive oil
1/4 cup balsamic vinegar
3 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon brown sugar

Steps:

  • Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels (reserve as garnish for Spinach Salad with Shrimp and Fennel). Remove skillet from heat. Reserve 3 tablespoons drippings in skillet; mix in oil. Whisk vinegar, shallots, garlic and brown sugar in small bowl. Add to drippings in skillet. Stir over medium-low heat just until warm. Season with salt and pepper. Use warm.

BACON AND BALSAMIC VINAIGRETTE



Bacon and Balsamic Vinaigrette image

This vinaigrette is sweet, tart, bacony and oniony and it's what makes people keep asking me to bring salad. And who doesn't like some real bacon in their salad? I never really measure the amounts but it always tastes fantastic!

Provided by Cookin-jo

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 slices bacon
1/2 cup red onion, diced
1 tablespoon brown sugar
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
2 -4 tablespoons olive oil
salt and pepper

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.

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