Warm Bacon Dressing
Swapping olive oil for bacon fat lends an extra layer of richness to this tangy, sweet dressing that is so good and will have everyone around the table gushing.
Makes1/2 cup
Prep5 minutes
Cook12 minutes to 15 minutes
Adding crispy bacon crumbles to a salad recipe is always a good idea, but here’s an idea that’s even better: warm bacon dressing. Swapping olive oil for rendered bacon fat lends an extra layer of richness to balance out the tangy and sweet flavors. Plus, the warm dressing wilts the greens just a little, giving the feel of an impressive restaurant-style salad. Everyone around the table will be gushing.
What Is Bacon Dressing Made Of?
You’ll need just a handful of basic ingredients to make warm bacon dressing.
- Rendered bacon fat
- Shallot
- Apple cider vinegar
- Light brown sugar
- Dijon mustard
The recipe starts by rendering the fat from six slices of thick-cut bacon, and while the crispy bacon isn’t included in the dressing, I do encourage you to toss it into the salad. Alternatively, you can add the cooked bacon to a frittata, mix it into chicken salad or mac and cheese, sprinkle it over a baked potato, layer it on a sandwich, crumble it on avocado toast, or simply eat it alongside a couple of eggs at breakfast.
How to Use Bacon Dressing
Spinach salad is a classic partner to warm bacon dressing. You can also use warm bacon dressing on just about any type of green salad, grain salad, or pasta salad. Here are a few ideas to get you started.
- Easy Spinach Salad with Apples, Walnuts, and Feta
- Kale Bistro Salad
- Spinach & Strawberry Salad
- Tuscan Tortellini Salad with Spinach and Sun-Dried Tomatoes
- Bacon and Spinach Orzo Salad (use this in place of the dressing in the recipe)
- Broccoli and Feta Pasta Salad
- Summer Farro Salad with Tomatoes, Cucumbers & Basil
- The Ultimate Fall Salad
How to Store Bacon Dressing
You can store any leftover warm bacon dressing in an airtight container in the refrigerator for up to four days. When you’re ready to use it again, simply reheat in the microwave or on the stovetop, then stir before serving.
You can also get a head-start on the dressing by rendering the bacon fat in advance. Strain the fat to remove any solids, then store in an airtight container in the refrigerator. The fat with solidify when chilled, which is totally fine. When you’re ready to make the dressing, just portion out 1/4 cup of rendered bacon fat, warm it in a small saucepan on the stovetop, and prepare the dressing according to the recipe instructions.
Warm Bacon Dressing
Swapping olive oil for bacon fat lends an extra layer of richness to this tangy, sweet dressing that is so good and will have everyone around the table gushing.
Prep time 5 minutes
Cook time 12 minutes to 15 minutes
Makes 1/2 cup
Nutritional Info
Ingredients
- 1
small shallot
- 6 slices
thick-cut bacon (about 8 ounces)
- 3 tablespoons
apple cider vinegar
- 1 tablespoon
packed light brown sugar
- 1 teaspoon
Dijon mustard
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
Instructions
Cut 6 slices thick-cut bacon crosswise into 1/2-inch pieces. Place in a large skillet in a single layer and cook over medium heat, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, 10 to 12 minutes. Meanwhile, finely dice 1 small shallot (about 2 tablespoons).
Use a slotted spoon to transfer the bacon to a paper towel-lined plate. (Reserve the bacon for another use.) Pour the bacon fat through a fine-mesh strainer into a heatproof liquid measuring cup or bowl. Wipe the skillet clean and remove any bacon solids with a paper towel.
Return 1/4 cup of the bacon fat to the skillet and heat over medium heat until shimmering. Add the shallot and cook, stirring occasionally until just softened, about 1 minute. Add 3 tablespoons apple cider vinegar, 1 tablespoon packed light brown sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, whisking constantly, until emulsified and the sugar is dissolved, 20 to 30 seconds. Use immediately.
Recipe Notes
Make ahead: The bacon fat can be rendered and strained a day in advance and refrigerated in an airtight container.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop, then stir before serving.