Bacon Vinaigrette

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Approximate Cost: $4

I only include a recipe for vinaigrette as a way of addressing the importance of balancing flavors—in this case, salty, acidic, and umami—and the many benefits of saving rendered fat. This is a variation on recipes I picked up from a couple of chefs I worked for, Collins Anderson and Jason Fox—both experts at slipping the pork into a saucy dish. For example, Jason dressed fresh shelling beans with bacon vinaigrette as an accompaniment to pork belly. But this vinaigrette is suitable for almost any salad.

Ingredients

You will Need

  • ¼ cup bacon grease
  • ¼ cup neutral-tasting oil
  • ¼ cup extra virgin olive oil
  • ¼ cup sherry vinegar or apple cider vinegar
  • 1 tablespoon dijon mustard
  • salt and pepper to taste

Method

  1. Whisk or blend all the ingredients together to form an emulsion

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Dress whatever salad greens you have on hand. Bacon vinaigrette goes nicely with mixed chicories, sliced pear, goat cheese, and pumpkin seeds.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

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