Add an extra depth of flavor to your favorite green salads with this simple Bacon Vinaigrette recipe. I render the bacon fat, then combine it with apple cider vinegar, maple syrup, and Dijon mustard, for a delicious bacon salad dressing that is out of this world!
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I enjoy whipping up a good and delicious dressing to go over my salads. I’ve been exploring hot dressings, and this bacon dressing has got to be one of my favorites. In my Collard Green Salad, this easy bacon vinaigrette is my go-to.
This easy bacon dressing can be made in minutes and can be storef for up to 5 days in the refrigerator; ready to add a punch of flavor to any dish.
This is a salad dressing that is best served warm, so pour over some freshly boiled potatoes, or steamed Brussels sprouts. It would also work as a treat with grilled steak or chicken; the options are endless.
I’ve cooked strips of bacon to make the dressing, adding the chopped bacon pieces back into the vinaigrette. However, if you happen to be cooking bacon for another dish, you could also use leftover bacon fat to make this bacon vinaigrette, and you’d get a very similar result.
Ingredients
- Bacon – I use thick-cut bacon, chopped into 1-inch pieces. Any pork bacon will work, though.
- Shallot – has a great mild flavor.
- Garlic
- Apple cider vinegar
- Dijon mustard
- Maple syrup
- Salt – the amount you need to add will depend on the saltiness of the bacon, so add to taste.
- Black pepper
Tools needed for this recipe
- Skillet
- Glass jar with a lid, or similar airtight container
How to make bacon vinaigrette
Cook the bacon slices in a large skillet over medium heat until crispy, about 8 to 10 minutes.
Remove the bacon with a slotted spoon and drain on a paper towel. Set aside.
Add the chopped shallot and garlic to the pan with the bacon fat. Sauté over medium heat until the shallot and garlic are softened and aromatic but not browned, about 1 minute.
Add the apple cider vinegar to the pan to deglaze it. Use a wooden spoon to scrape any brown bits off the bottom of the pan.
Remove the pan from heat, stir in the Dijon mustard, maple syrup, and season with salt and pepper.
Chop the cooled bacon into small bits.
Stir the bacon bits into the vinaigrette.
Bacon vinaigrette recipe variations
While this recipe is delicious as is, switch it up a bit with any of these ideas:
- If you don’t have shallots, a milder red onion would be a good swap.
- Apple cider vinegar works well with the bacon, but white wine vinegar would also work in this salad dressing.
- Dijon mustard is ideal as it has a milder flavor. Wholegrain mustard would be a suitable swap but don’t be tempted to use yellow mustard as it is too overpowering.
- Swap maple syrup for runny honey or agave syrup.
- Add some freshly chopped parsley along with the bacon pieces.
How to serve bacon vinaigrette
Remember, bacon vinaigrette is a warm dressing, so use it in salads with heartier leafy greens, like spinach, kale, or try it in my Collard Green Salad.
It would also work really well in a warm potato salad, in place of the more usual mayonnaise based dressing. On try pouring it warm over some steamed Brussels sprouts.
For an intensely savory flavor, swap the red wine vinaigrette for this bacon vinaigrette, in my Shrimp & Bacon Spinach Salad recipe.
Notes
- Don’t be tempted to add the shallots and garlic to the dressing without cooking a little first. Lightly sautéing them in the bacon fat allows their flavor to mellow.
- Bacon can be salty, so take care when seasoning the vinaigrette and taste it first before adding the salt.
- This bacon vinaigrette can be stored in the fridge. Please note that it will solidify in the fridge, but you can return it to liquid consistency by warming it slightly.
FAQ’s
Vinaigrette is made by combining oil with vinegar. For this bacon dressing, I’ve combined hot rendered bacon fat, with apple cider vinegar for sharp sourness and a touch of maple syrup to balance it out. I also add Dijon mustard, which adds flavor and gives the dressing a creamy texture.
Once cooled, store the vinaigrette in a jar or airtight container in the refrigerator for up to 5 days. When ready to use, warm the dressing up and allow the bacon fat to melt before serving.
If you have tried this bacon vinaigrette recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Bacon Vinaigrette
Ingredients
- 4 slices thick-cut bacon chopped into 1-inch pieces
- 1 small shallot finely chopped (about 1/4 cup)
- 2 cloves garlic finely chopped
- 1/4 cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- salt and black pepper to taste
Instructions
- Cook the bacon slices in a large skillet over medium heat until crispy, about 8 to 10 minutes.
- Remove the bacon with a slotted spoon and drain on a paper towel. Set aside.
- Add the chopped shallot and garlic to the pan with the bacon fat. Sauté over medium heat until the shallot and garlic are softened and aromatic but not browned, about 1 minute.
- Add the apple cider vinegar to the pan to deglaze it. Use a wooden spoon to scrape any brown bits off the bottom of the pan.
- Remove the pan from heat, stir in the Dijon mustard, maple syrup, and season with salt and pepper.
- Chop the cooled bacon into small bits. Stir the bacon bits into the vinaigrette.
Notes
- This bacon vinaigrette can be stored in the fridge. Please note that it will solidify in the fridge, but you can return it to liquid consistency by warming it slightly.
- Remember, bacon vinaigrette is a warm dressing. Use it in salads with heartier greens, like spinach, kale, or collard green salads.