This is outstanding! I made it with Pancetta and stirred it into Orzo with a bit of lightly wilted Frisee and topped with seared scallops. Very versatile. I will make this again and again.
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)
Total:
Recipe from
More From Cooking Light
Recipe Time
Total:
10 Minutes
Nutritional Information
Amount per serving
- Calories: 59
- Fat: 5.7g
- Saturated fat: 1g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.5g
- Protein: 1.1g
- Carbohydrate: 0.7g
- Fiber: 0.0g
- Cholesterol: 3mg
- Iron: 0.1mg
- Sodium: 59mg
- Calcium: 2mg
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.
Warm Bacon Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings, Sauces/Condiments
- CONVENIENCE: Family, Kid-Friendly, Make-Ahead, Quick/Easy
- MAIN INGREDIENT: Pork
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Saturated Fat, Low Sodium
- PUBLICATION: Cooking Light
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