Yep, warm, bacon, vinaigrette. Why more salad dressings don’t have hot bacon fat in them is a mystery to me. I don’t know where warm bacon vinaigrette came from, but I am inclined to say France. There are lots of variations on this, I’ve used lemon or apple juice in it when I’ve made it, or spiced apple cider. The jist, though, is hot bacon fat, apple cider vinegar, brown sugar and mustard. Seriously- this will make you love salad. Though, it’s possible that salad doesn’t count when doused in hot bacon fat. Whatever, it’s Christmas.
Green Salad with Warm Bacon Vinaigrette
1 bag of mixed greens – because all my greens come in bags
4-5 slices of bacon, chopped (chopping bacon is easiest if it’s cold, so cook it straight from the fridge)
1/4 cup apple cider vinegar
3 tbsp brown sugar
1 tbsp whole grain mustard
salt and pepper
Cook the chopped bacon on medium heat in a nonstick pan until it’s crispy, probably 10-13 minutes. Remove the bacon and set aside to cool on a paper towel lined plate. Deglaze with the vinegar (it will splatter and steam and make a big fuss, and also smell like feet). Stir in the sugar and mustard until the sugar dissolves, then sprinkle in a healthy pinch of salt and a few turns of fresh pepper. Turn the heat off the stove and stir it around awhile, until it all comes together but is starting to cool down. Probably let it cool maybe 10 minutes, you don’t want it to wilt your greens.
Pour the dressing over the greens, toss the bacon back in the salad, toss everything so the greens are coated, and serve. The greens should be lightly dressed, it doesn’t make a ton of dressing, but it’s bacon fat for cripes’ sake, you don’t need a lot. You could put other things in the salad if you want: cherry tomatoes, goat cheese, sliced almonds would be good. I don’t, usually, I pretty much hit it with greens and bacon. You’re welcome.