Real Food - Summer 2019

summer summer 20192019 realreal foodfood 77

Creamy Bacon Vinaigrette

MAKES ABOUT 1 CUP, 6 TO 8 SERVINGS

In this recipe, the starch in the mustard and shallots help to form the emulsion, and

the bacon drippings give the dressing a smooth texture. Adding oil to the bacon

drippings will help keep the dripping liquid at room temperature so it doesn’t

become solid and greasy. It also mellows the flavor, which can get a little rich and

overpowering.

1 medium shallot, minced

½ teaspoon salt

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon water

1 tablespoon finely sliced chives

1. Toss minced shallot with salt in a small mixing bowl. Wait a few minutes for
   the shallot to moisten and soften in the salt. This will help cut the heat and
   bite of the raw shallot and draw out moisture.


2. Whisk red wine vinegar, Dijon mustard, water, chives and black pepper into
   the bowl of shallot. Set aside.


3. Put the cut bacon in a medium sized sauté pan on medium low heat. Cook
   the bacon, stirring often with a wood spoon, until fully crisped, about 8 minutes.


4. Turn off the heat. Strain bacon drippings into a medium sized mixing bowl
   and add oil to the strained fat. Remove cooked bacon and store in a small
   container at room temperature for up to 7 days. These tasty morsels are great
   with almost anything, but especially salads.


5. Slowly drizzle the bacon drippings and oil mixture into the shallot and
   vinegar mixture, whisking constantly and vigorously until all the oil has been
   added. Whisk in sour cream to finish dressing.


6. Store in a lidded container or jar, refrigerated, for up to 7 days. Shake or
   whisk before serving, and serve at room temperature.

VARIATIONS:

Bacon Blue Cheese Dressing: Substitute 1/3 cup sour cream for 1/3 cup neutral

oil, and add 3 to 4 tablespoons blue cheese crumbles.

Bacon Grilled Scallion Dressing: Substitute 1 tablespoon chives for ½ bunch

scallions brushed with oil, grilled and chopped.

SERVING SUGGESTION: Try bacon dressings with a Spinach and Grilled

Chicken Salad to make it a meal. For each serving use 11/2 cups baby spinach,

1 tablespoon crispy bacon pieces (from dressing), 1 grilled chicken breast,

1 sliced mushroom, 2 tablespoons blue cheese crumbles, ¼ cup grated

carrot, 1/8 teaspoon salt, grind of black pepper and 2 tablespoons Creamy

Bacon Vinaigrette. 

PHOTOGRAPHY TERRY BRENNAN
FOOD STYLING LARA MIKLASEVICS

CREAMY LEMON TAHINI DRESSING:

PER SERVING: CALORIES 90 (74 from fat); FAT

9g (sat. 1g); CHOL 0mg; SODIUM 159mg; CARB

3g; FIBER 1g; PROTEIN 2g

CREAMY BACON VINAIGRETTE:

PER SERVING: CALORIES 149 (144 from fat); FAT

16g (sat. 4g); CHOL 8mg; SODIUM 204mg; CARB

NUTRITION 1g; FIBER 0g; PROTEIN 0g

pinch black pepper

6 slices bacon cut into ½ inch

or smaller pieces

1/3 cup olive oil

2 tablespoons sour cream