Saturday, May 24, 2014

Bacon Vinaigrette, adapted from Food and Wine Magazine

dining al fresco is even better with BACON!!!
I came across this recipe yesterday, while flipping through Food and Wine Magazine during my pedicure (of all places to find a new recipe).   I LOVE bacon, and this vinaigrette perfectly marries the delicate smokey pork with the sharp sweetness of vinegar, and bright fresh basil.  I served this for dinner last night along side grilled lamb sirloin.  I substituted asparagus for the wax beans, and then tossed it together with a few handfuls of arugula.  Mr. Butter found the whole thing to be a little rich, but I had seconds... go figure.  If you wanted to add cheese to this, I would recommend a soft goat cheese.  One could also toss this with fresh pasta and offer it as an entree.  Either way,  this recipe will certainly be a delicious addition to your Memorial Day menu.
the original recipe in Food and Wine

Bacon Vinaigrette w/ Tomatoes and Basil:


3 tablespoons extra-virgin olive oil
4 strips bacon cut into lardons
2 tablespoons sherry vinegar
10 ounces cherry tomatoes, halved
1 small shallot, finely chopped
2 garlic cloves, minced ( i use a garlic press)
1/2 cup chopped basil
salt and pepper to taste


Make sure to have all of your ingredients prepped and portioned before you begin cooking the bacon.  Everything should be combined while the bacon is still very warm.

In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring until golden - about 7-8 minutes

Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic, and basil.

If you're not using it right away,  let it cool, and store - in an airtight container -in the refrigerator.  Re-heat in a skillet before using it.

That's it - so simple, and absolutely delicious.