Warm bacon vinaigrette
1
Points®
Total time: 14 min • Prep: 7 min • Cook: 7 min • Serves: 12 • Difficulty: Easy
This smoky dressing is great on any salad green, but we find that it's especially delicious with peppery arugula. It's so flavorful that a little bit goes a long way, and you'll love how much you'll get out of just 15 minutes of your time. After pan-searing the bacon until it's nice and crisp, stir the shallot, white wine vinegar, olive oil, salt, pepper, and a touch of water into the bacon fat that's been left behind in the pan for a truly magical, savory combination of flavors. Keep in mind that this recipe yields enough dressing to coat about 12 cups of loosely packed lettuce.
Ingredients
Uncooked bacon
3 slice(s), cut into 1/2-inch pieces
Shallot
2 Tbsp, chopped, minced
Water
2 Tbsp
White wine vinegar
2 Tbsp
Olive oil
1 Tbsp
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground
Instructions
1
Heat a medium nonstick skillet over medium heat; add bacon and cook, stirring frequently, until browned and crisp, about 7 minutes.
2
Remove bacon to a paper towel-lined plate with a slotted spoon; remove all but 1 tablespoon bacon fat from skillet.
3
Add shallot, water, vinegar, oil, salt and pepper to skillet; stir to blend and then stir in bacon. Yields about 1/2 tablespoon per serving.
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