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 Cooking Light

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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. 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.

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