Bacon Balsamic Vinaigrette Recipes

WARM BACON VINAIGRETTE

Steps:

• Cook bacon in large skillet until crisp; remove bacon and drain on paper towels. Reserve 2 T drippings in skillet.
• Cook shallots and garlic in hot drippings for 3 minutes, or until tender. Add brown sugar and cook stirring constantly for one minute or until sugar is dissolved.
• Process garlic mixture, orange juice, and remaining ingredients in blender until combined.
• FYI the cooked bacon is not actually used in this recipe, but you can top your salad with it if desired.

BRUSSELS SPROUTS WITH BACON AND BALSAMIC

Steps:

• Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
• Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.

BALSAMIC AND BROWN SUGAR BACON

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on foil.
• Arrange bacon in single layer on rack. Bake 20 minutes. Meanwhile, in small bowl, stir together brown sugar and balsamic vinegar.
• Turn bacon over; spoon brown sugar and balsamic mixture over bacon slices. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes.

BALSAMIC-BACON VINAIGRETTE SAUCE

Steps:

• In a small (1-quart) saucepan over medium heat, cook the bacon, stirring occasionally, until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to a dish lined with paper towels, leaving the bacon fat in the pan. Add the shallot to the bacon fat and cook, stirring occasionally, until softened, 1 to 2 minutes. Add 1 Tbs. of the vinegar and scrape the bottom of the pan with a spoon to dissolve the browned bits stuck to the pan bottom. Off the heat, stir in the remaining 1/2 Tbs. vinegar, the lemon juice, and the mustard. Gradually whisk in the olive oil (don't worry if the sauce doesn't emulsify). Season with 1/4 tsp. salt and 1/8 tsp. pepper, or to taste. Drizzle the sauce over steamed vegetables and sprinkle with the cooked bacon bits.

BACON-BALSAMIC DEVILED EGGS

Steps:

• Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
• Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

BACON AND BALSAMIC VINAIGRETTE

Steps:

• Slice bacon into 1/2 inch pieces and fry until just crispy. Drain on paper towels.
• Remove bacon from pan, and all but 2 Tbsp of the bacon fat.
• Gently saute the onion until just soft, making sure not to brown.
• Add the brown sugar, blend in and then add the vinegar. Reduce for a minute or two.
• Add the olive oil, as much as to your taste and the salt and pepper to taste.
• Cool, but do not refrigerate. Dress your salad just before serving.
• Serve this warm or at room temperature over a salad of hearty greens like romaine. I usually add some very finely sliced red onion rings, mushrooms and homemade croutons, but let your imagination work here. I've thought of trying it in the summer with just onions and fresh sliced strawberries.

BACON-BALSAMIC VINAIGRETTE

Steps:

• In a medium skillet, toast the pine nuts over moderate heat until browned. Transfer to a plate to cool. Add the bacon to the skillet, cover with cold water and add 1 tsp. of salt. Bring to a boil, then drain and pat dry. Heat the olive oil in the skillet. Add the bacon and cook until crisp. Transfer the bacon to a plate. Whisk the vinegar into the fat in the skillet and season with salt and pepper. Add the pine nuts and bacon just before serving the dressing hot or warm. Serve with chicken, spinach salad or full-flavored fish, such as bluefish.

BACON-BALSAMIC VINAIGRETTE

Steps:

• Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels (reserve as garnish for Spinach Salad with Shrimp and Fennel). Remove skillet from heat. Reserve 3 tablespoons drippings in skillet; mix in oil. Whisk vinegar, shallots, garlic and brown sugar in small bowl. Add to drippings in skillet. Stir over medium-low heat just until warm. Season with salt and pepper. Use warm.