Recipes

Hot Bacon Salad Dressing

We know we've got to get salads in our bodies somehow. This recipe from chef Claire Robinson helps us get our greens in with a side of our deliciously dry-cured double-smoked bacon. Recipe for Schaller & Weber Courtesy of Claire Robinson, 2017

Hot Bacon Salad Dressing

We know we've got to get salads in our bodies somehow. This recipe from chef Claire Robinson helps us get our greens in with a side of our deliciously dry-cured double-smoked bacon. Recipe for Schaller & Weber Courtesy of Claire Robinson, 2017
 
 
Ingredients

6 ounces Schaller & Weber Double Smoked Bacon, cut into lardons (about ½ in)
1 shallot
2 to 3 tablespoons champagne vinegar, to taste with bacon fat rendered
½ pound baby greens, washed, dried
Kosher salt and freshly cracked black pepper, to taste
¼ cup dried tart cherries
¼ cup caramelized walnuts
Cornbread, cut in bite size cubes of baron shape, toasted well
Directions

  • Crisp bacon pieces in a large skillet over medium high heat, about 5 to 7 minutes. Remove cooked bacon with a slotted spoon and set aside.
  • Lightly caramelize shallots in the rendered bacon fat in the pan, about 3 to 5 minutes. Add vinegar and season with salt and pepper to taste (*remember to go lighter on salt when using bacon). Simmer for about a minute.
  • Place fresh baby greens in a medium serving bowl, or divide between 4 plates. Evenly distribute walnuts and cherries over the greens. Spoon over warm pan dressing. Finish with cornbread croutons and cooked bacon pieces.
  • Yield: 4 servings

    ADDITIONAL TIPS:
  • To make this even more decadent, top salad with an oozy delicious farm fresh poached egg. In a saucepan, bring 6 cups of water and 1 tablespoon of vinegar to just a simmer (can use a white distilled vinegar or the same champagne vinegar). Gently pour one egg in pot at a time, swirling egg to surround to surround the yolk in white.
  • Cook 1 ½ to 2 minutes. Remove and drain on a kitchen towel while cooking remaining eggs. Top each salad with poached egg and season it with salt and pepper to taste.
  • Any dried fruit or caramelized nuts will work in this salad. I’ve used sugar spiced pecans, savory spiced cashews, golden raisins, cranberries… just use what you like best or have on hand.
  • If you don’t have cornbread, don’t run out to buy it, just cut and toast any kind of bread. However, for the same flavor profile of my recipe, a sweeter bread is better (such as brioche, challah, Hawaiian or even old cinnamon rolls – but again, use what you like best and have on hand).
Products featured in this recipe:

Ingredients

6 ounces Schaller & Weber Double Smoked Bacon, cut into lardons (about ½ in)
1 shallot
2 to 3 tablespoons champagne vinegar, to taste with bacon fat rendered
½ pound baby greens, washed, dried
Kosher salt and freshly cracked black pepper, to taste
¼ cup dried tart cherries
¼ cup caramelized walnuts
Cornbread, cut in bite size cubes of baron shape, toasted well
Directions

  • Crisp bacon pieces in a large skillet over medium high heat, about 5 to 7 minutes. Remove cooked bacon with a slotted spoon and set aside.
  • Lightly caramelize shallots in the rendered bacon fat in the pan, about 3 to 5 minutes. Add vinegar and season with salt and pepper to taste (*remember to go lighter on salt when using bacon). Simmer for about a minute.
  • Place fresh baby greens in a medium serving bowl, or divide between 4 plates. Evenly distribute walnuts and cherries over the greens. Spoon over warm pan dressing. Finish with cornbread croutons and cooked bacon pieces.
  • Yield: 4 servings

    ADDITIONAL TIPS:
  • To make this even more decadent, top salad with an oozy delicious farm fresh poached egg. In a saucepan, bring 6 cups of water and 1 tablespoon of vinegar to just a simmer (can use a white distilled vinegar or the same champagne vinegar). Gently pour one egg in pot at a time, swirling egg to surround to surround the yolk in white.
  • Cook 1 ½ to 2 minutes. Remove and drain on a kitchen towel while cooking remaining eggs. Top each salad with poached egg and season it with salt and pepper to taste.
  • Any dried fruit or caramelized nuts will work in this salad. I’ve used sugar spiced pecans, savory spiced cashews, golden raisins, cranberries… just use what you like best or have on hand.
  • If you don’t have cornbread, don’t run out to buy it, just cut and toast any kind of bread. However, for the same flavor profile of my recipe, a sweeter bread is better (such as brioche, challah, Hawaiian or even old cinnamon rolls – but again, use what you like best and have on hand).
Products featured in this recipe: