Warm Bacon Mushroom Vinaigrette Recipes

WARM BACON-MUSHROOM VINAIGRETTE

Warm Bacon-Mushroom Vinaigrette image

This vinaigrette is perfect with spinach, escarole, or kale. It's also wonderful served over pork chops! This can be made 1 day ahead, just rewarm before using. From Bon Appetit magazine.

Provided by breezermom

Categories Salad Dressings

Time 24m

Yield 1 cup

Number Of Ingredients 9

Ingredients

4 ounces bacon (about 4 slices)
3 tablespoons water
2 cups mushrooms, sliced
3 tablespoons sherry wine vinegar
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons flat leaf parsley, chopped
kosher salt
black pepper, freshly ground

Steps:

Cut the bacon slices int 1/2 inch wide strips. Cook the bacon with 3 tbsp water in a medium skillet over medium heat, stirring often, until the bacon starts to crisp. Add the mushrooms and cook, tossing occasionally, until tender, 5-6 minutes.
Add the sherry vinegar and 1/4 cup water. Simmer until reduced by half, about 1 minute. Stir in the vegetable oil and season with salt and pepper. stir in the chopped parsley.
Enjoy!

Nutrition Facts : Calories 793.3, Fat 78.8, SaturatedFat 20.6, Cholesterol 77.1, Sodium 958.8, Carbohydrate 5.8, Fiber 1.6, Sugar 2.8, Protein 17.7

WARM BACON-MUSHROOM VINAIGRETTE

Warm Bacon-Mushroom Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories Mushroom Salad Dressing Vinegar Bacon Parsley Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

4 ounces bacon (about 4 slices)
2 cups sliced mushrooms
3 tablespoons Sherry vinegar
2 tablespoons vegetable oil
kosher salt
freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.

WARM BACON AND SHALLOT VINAIGRETTE

Warm Bacon and Shallot Vinaigrette image

Provided by Geoffrey Zakarian

Categories condiment

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 slices applewood-smoked bacon, sliced crosswise into 1/8-inch strips
1/2 cup finely minced shallots
1/3 cup sherry vinegar
2 tablespoons whole-grain mustard
1/2 cup extra-virgin olive oil
1 tablespoon finely minced fresh tarragon
Kosher salt and freshly cracked black pepper
6 cups dandelion greens
1/2 cup crumbled goat cheese

Steps:

Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper.
Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.

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