I love fun salad dressings, and my bacon vinaigrette recipe is surprisingly easy and delicious.
If you stepped outside last week – even just for a second – you know it’s soup weather right now. In Chicago, we were locked inside our houses, which meant everyone was a little stir crazy.
That means that instead of a creamy salad dressing or even my usual vinaigrette, I made a bacon vinaigrette with some of the bacon grease I save from our pancake and bacon breakfasts. It’s one of the most delicious and flavorful salad dressings I know – and it takes just a few seconds to make.
How to Make Bacon Vinaigrette
This bacon vinaigrette is best slightly warm. Make sure you don’t serve it with hot bacon grease, as you don’t want to cook your veggies!
I make a little jar of it and use some immediately. Store the rest in the fridge, and warm it just a little bit and shake it to ensure it stays emulsified. Then add it to your next salad.
I use this dressing over my favorite raw Brussels sprouts salad, but it’s just as delicious over a more traditional salad. Use your favorite lettuce, plus sliced cucumbers, tomatoes, and carrots, and add the bacon vinaigrette on top. It tastes best with at least a few flavors and textures, but add the veggies you have on hand, whether it’s cauliflower or mushrooms.
To make the bacon vinaigrette, gently heat the bacon grease just until it melts. I place it directly into a small glass jar, then add the mustard and whisk with a fork.
Once you have the mustard incorporated, add the red wine vinegar and whisk again with a fork until it’s fully emulsified. That’s it. Serve the bacon vinaigrette immediately, and enjoy your new favorite salad dressing.
Have you ever tried a bacon vinaigrette with your potato soup?
Bacon Vinaigrette
Ingredients
- 3 tablespoons bacon grease
- 1 tablespoon whole grain mustard
- 1/4 cup red wine vinegar
- pepper to taste
Instructions
- Warm bacon grease just until melted. Place in small bowl or jar.3 tablespoons bacon grease
- Add mustard and whisk together with fork.1 tablespoon whole grain mustard
- Add red wine vinegar, whisking with fork while adding until emulsified. Add pepper to taste.1/4 cup red wine vinegar, pepper
- Serve over salad immediately, or store in fridge up to two weeks. Gently reheat and shake to combine before using.
Notes
- Let the bacon grease cool slightly before adding the vegetables to prevent them from overcooking.
- For more tips and tricks, be sure to read the full article above.
Nutrition
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