Warm Bacon Vinaigrette

Photo: Johnny Autry; Styling: Mary Clayton Carl
Taste and Texture: Salty, smoky, and tart. Thin-bodied, with chunks of bacon crumbles and chopped shallots. Try with: Main-dish green salad with shredded rotisserie chicken; grilled or roasted chicken or trout; seared scallops; steamed or sautéed green beans or asparagus; roasted Brussels sprouts.

Yield:

Serves 8 (serving size: 1 tablespoon)

Recipe from

Recipe Time

Total: 10 Minutes

Nutritional Information

Calories 59
Fat 5.7 g
Satfat 1 g
Monofat 3.7 g
Polyfat 0.5 g
Protein 1.1 g
Carbohydrate 0.7 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.1 mg
Sodium 59 mg
Calcium 2 mg

Ingredients

4 slices center-cut bacon
2 tablespoons chopped shallots
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
3 tablespoons olive oil

Preparation

1. Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon, reserving 1 1/2 tablespoons drippings in pan. Crumble bacon. Add crumbled bacon and shallots to pan; cook for 1 minute, stirring frequently. Remove from heat, and stir in vinegar and next 3 ingredients (through sugar). Gradually add olive oil to the vinegar mixture, stirring constantly with a whisk.

Note:

Tips: Add the oil slowly, drop by drop at first, stirring constantly with a whisk to get an emulsion. Mustard is an emulsifier and helps stabilize the blend.

Vanessa Pruett,

April 2012