One thing you won't find in my refrigerator is bottled salad dressing. I prefer to make my own vinaigrettes with garlic, mustard, and whatever vinegar I have on hand. If you know the simple proportions of oil to acid, then you can experiment with all sorts of ingredients, as is the case with this recipe that incorporates bacon. It's a technique that's worth adding to your collection of basics. The method is easy: sauté shallots in bacon fat, whisk in oil and vinegar, and then use however you want. Toss the warm bacon vinaigrette with mixed greens for a decadent salad or boiled potatoes for a rich side. Get the complete instructions after the break.
The classic flavors of a breakfast sandwich — bacon, eggs, toasted bread, and melted cheese — are transformed into a salad that's worthy of dinner.
The bacon is sprinkled with brown sugar and broiled until caramelized and syrupy. Thick slices of country bread are topped with jarlsberg cheese, and a fried egg finishes off the dish.
It's rustic and simple, but satisfying and decadent. Want the recipe? Read more.
There are hundreds of spinach salads out there, but this recipe is my current obsession. It's complex and delicious, yet really simple to make. The ingredients are carefully thought out, and each bring something different to the table.
Plums provide a juicy sweetness, almonds give a salty crunch, and blue cheese adds a pungent creaminess. Prosciutto and bacon take the salad to a whole new porky level, making it hearty enough to enjoy alone. To check out the recipe, read more
Traditionally the ingredients in a Cobb salad — lettuce, tomatoes, chicken, bacon, hard-boiled eggs, avocado, and blue cheese — are served chopped and mounded separately.
However, this recipe takes a modern view of the classic dish and tosses everything together with a warm, bacon-mustard vinaigrette.
The resulting salad has the same familiar flavors but is easier to eat. The best thing about any type of Cobb salad is that it's hearty enough to stand alone. If your interested in checking out the recipe, read more