One thing you won't find in my refrigerator is bottled salad dressing. I prefer to make my own vinaigrettes with garlic, mustard, and whatever vinegar I have on hand. If you know the simple proportions of oil to acid, then you can experiment with all sorts of ingredients, as is the case with this recipe that incorporates bacon. It's a technique that's worth adding to your collection of basics. The method is easy: sauté shallots in bacon fat, whisk in oil and vinegar, and then use however you want. Toss the warm bacon vinaigrette with mixed greens for a decadent salad or boiled potatoes for a rich side. Get the complete instructions after the break.
3 slices of bacon
1 medium shallot, minced
2 tablespoons olive oil
1 1/2 tablespoons cider vinegar
Salt and freshly ground pepper
- Heat a medium-sized skillet over moderate heat. Cook the bacon until brown and crisp, about 10 minutes. Remove from the skillet and set aside.
- Add the shallot to the bacon fat, and cook, stirring for 2 minutes until the shallots are translucent.
- While the shallot cooks, combine the oil and vinegar in a small bowl. Season with salt and pepper.
- Stir the oil vinegar mixture into the pan with the shallots and scrape up the brown bits from the bottom of the pan. Pour the dressing into a bowl and use immediately.
Makes about 1/3 cup.
- Condiments/Sauces, Vinaigrettes
- North American