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Warm Bacon Vinaigrette

Photo: Johnny Autry; Styling: Mary Clayton Carl
Total time 10 mins
Yield Serves 8 (serving size: 1 tablespoon)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.