Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Vanessa Pruett
Recipe by Cooking Light April 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

total:
10 mins
Yield:
Serves 8 (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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.

Nutrition Facts

59 calories; fat 5.7g; saturated fat 1g; mono fat 3.7g; poly fat 0.5g; protein 1.1g; carbohydrates 0.7g; cholesterol 3mg; iron 0.1mg; sodium 59mg; calcium 2mg.
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