Sunday, April 18, 2010
Hot & Spicy Bacon Vinaigrette
Here is a deliciously decadent vinaigrette that makes good use of bacon drippings. It's wonderful on spinach salad, warm potato salad, and even steamed or microwaved veggies. If using reserved bacon drippings that have solidified in your refrigerator, you'll want to melt the bacon fat (I use a microwave-safe bowl covered with a paper towel against splattering) and keep it warm until you're ready to use it. Likewise, make the dressing just before you're going to use it so that it's warm when served.
1/4 cup bacon drippings, melted and warm
2 tsp Dijon mustard, at room temperature
2 Tbs apple cider vinegar OR balsamic vinegar*, at room temperature
1/8 tsp Kosher salt
Freshly ground black pepper
Crushed red pepper flakes
2 Tbs good-tasting extra virgin olive oil
In a small bowl, whisk together the mustard, vinegar, salt, black pepper to taste (I use several twists of my pepper mill), and a sprinkling (to taste) of red pepper flakes. Whisk in the olive oil until well-combined, then whisk in the warm bacon drippings until well-combined. Taste for balance and adjust the seasonings if desired (a little more vinegar for more tartness? a little more mustard or salt? etc.). Add the dressing to your salad or other food and toss to coat evenly, then serve. If you have leftover dressing, you can store it covered in the refrigerator but you'll need to reheat it gently to use.
*Using balsamic instead of cider vinegar produces a richer, more complex vinaigrette, while the cider vinegar results in a brighter, lighter-tasting dressing
Carolina Sauce Company