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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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AKA Wilted Salad. Mom made this with a combination of greens and I still do. We double the baked bacon because a lot of it disappears in the making. You're lucky if you have enough to sprinkle over your greens. Ingredients:
8 to 12 slices of thick sliced smokey bacon (use the butcher's cut) |
2 tablespoons of brown sugar |
1 tablespoon of ball park variety mustard |
dash of apple cider vinegar |
rendered bacon fat and enough salad oil to equal 1/2 cup |
2 shallots minced (or one small onion and one garlic clove) |
3 tablespoons of apple cider vinegar |
1 beaten egg |
1 1/2 tablespoon of brown sugar |
salt and fresh ground black pepper |
12 cups of mixed greens (i like romaine, iceburg, green leaf mix) |
generous handful of garlicky croutons |
Directions:
1. Preheat oven to 350 degrees.
2. On a cookie sheet with sides (covered with foil for easy clean up) layer the bacon in a single layer.
3. Bake about 8 to 10 minutes
4. Pour off rendered fat and reserve for the dressing.
5. Mix brown sugar, mustard and cider vinegar.
6. Using pastry brush, baste the bacon.
7. Cook another 5 minutes.
8. Turn over baste with remaining sugar/mustard mix.
9. Bake for another 3 to 5 minutes, Watch carefully here, the bacon can burn easily here.
10. Cool and hide from the family snackers.
11. Meanwhile, in a small skillet, heat reserved bacon fat and oil.
12. Saute shallots (or onion and garlic) til soft but not brown.
13. Mix vinegar, egg and sugar.
14. Stir mightily to dissolve the sugar.
15. Season with a pinch of salt and lots of ground pepper.
16. Add to hot fat and cook over very low heat and make sure the sugar is completely dissoved and the dressing thickens.
17. Place the mixed greens in a large salad bowl.
18. Pour hot dressing over the greens. (There, you've killed the salad)
19. Sprinkle with crumbled cooked glazed bacon pieces and croutons.
20. Toss and serve, hot or at room temperature.
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