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Bacon Salad Dressing. How to Make a Bacon Fat Vinaigrette - It's Delicious!

Updated on May 26, 2009

A video demo for warm spinach salad with a bacon dressing

Spring and summer are the salad seasons – and nothing goes better on salad than freshly cooked crispy crumbled bacon – ergo, spring and summer are the bacon seasons.

Just kidding, of course – every season is the bacon season! But spring and summer are the seasons of the year when I most often enjoy a salad of tart greens dressed with a salad dressing made from bacon fat, and if you've never tried a bacon fat vinaigrette, you have not yet fully lived.

A bacon vinaigrette is very good on:

  • Spinach salad or warm spinach salad
  • A salad of mixed lettuces
  • Blanched fresh green beans
  • Sharp tasting greens with thinly sliced Spanish onion
  • Thick cut slices of luscious ripe tomatoes
  • German style potato salad
  • Scallops
  • Greens with sliced apples or pears

Pretty much anything that would go well with bacon – tastes good with a bacon vinaigrette!

Bacon vinaigrette

  • About 6 ounces of bacon
  • 3-4 Tbls of red wine, balsamic or sherry vinegar
  • A spoonful of Dijon mustard
  • A Tbls of finely minced shallots (this is optional, but minced shallots make just about anything taste better)
  • Salt to taste

Easy Instructions

  1. Cook the bacon in a frying pan to desired crispiness, and reserve
  2. Let the bacon cool down a little bit, and then in the same pan you cooked the bacon in (and which still hold the liquid bacon fat) add in the vinegar and the mustard (and the shallots if using) and whisk it all together, scraping up the browned bits from the pan and adding in salt to taste.
  3. Depending on the fattiness of the bacon, you may need to add more vinegar – it's a question of balance and a question of preference, I tend to like my vinaigrettes a little on the tart side, and so I often find myself adding in more.

That's it that's all, so easy, but like all things bacon related…so so good!

You can also make this dressing with some bacon fat you have reserved from an earlier fry up. You should not, of course, ever throw out the rendered fat from bacon – it is culinary gold and such an easy flavor builder to anything you sauté, in addition to salad dressings.


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    • John D Lee profile image

      John D Lee 6 years ago

      You are welcome - glad your salad worked out for you.

    • profile image

      kevmalone 6 years ago

      We just tried this: Shredded some (somewhat sad) iceberg and added thick sliced tomato - basically what we had in the salad drawer when we got back.

      It was excellent. Thanks.

    • John D Lee profile image

      John D Lee 7 years ago

      Hi rmcrayne,

      Usually you just add a mixture of onion and garlic as an OK substitute for shallots - so what you've got on hand will work out fine!

    • rmcrayne profile image

      rmcrayne 7 years ago from San Antonio Texas

      I have bacon fat, and always have balsamic vinegar. I don't have shallots though. Would garlic or fine diced Texas sweet onion work? I also have sherry vinegar and coconut vinegar.

    • prasetio30 profile image

      prasetio30 8 years ago from malang-indonesia

      great recipes. It sound delicious. thanks

    • Gypsy Willow profile image

      Gypsy Willow 8 years ago from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand

      So easy and I'm sure it will be great. Can't wait to try it. Thanks