Bacon Fat Salad Dressing

What do you do when you've just finished crisping up some bacon for your Sunday breakfast, and you're left staring at a pan swimming with glorious, golden bacon fat? Well, folks, you upcycle that treasure into a salad dressing so sinfully good, it'll have you dancing around your kitchen with joy. This ain't no ordinary dressing, no sir, this is a testament to the wonderful versatility of bacon fat and the magic of emulsification.

Imagine: 3 tablespoons of rich, flavorful bacon fat, cooled and strained to pure liquid gold. It's going to be the star of our show, partnered with the tangy charm of apple cider vinegar. Add in some Dijon mustard for a kick of heat, and a touch of honey or maple syrup to balance the tartness. The dance floor? A bowl, where the bacon fat is whisked into the vinegar and mustard combo, transforming into a creamy, smooth, emulsified vinaigrette.

And when you taste this beauty, it hits you - that perfect balance of tangy, sweet, salty, with the unapologetic richness of bacon. Adjust the seasoning to your liking, and let this vinaigrette be the life of your salad party. Drizzle it over a hearty bed of spinach or kale, let it jazz up your roasted veggies, or even use it as a unique drizzle over grilled steak or roast chicken.

And remember, this diva of a dressing might separate or solidify when chilled, but fear not! Just give it a whisk or let it warm up, and it'll be back to its glossy, luscious self. Who knew your Sunday breakfast could turn into a game-changing salad dressing? Upcycling never tasted so good. 🤘🏼Adam

Yield: 4-6

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Upcycled Bacon Fat Salad Dressing

Cook time: 10 MinTotal time: 10 Min

Ingredients

• 3 tablespoons bacon fat (from your Sunday breakfast)
• 3 tablespoons apple cider vinegar
• 1 tsp Dijon mustard
• 1 tablespoon honey or maple syrup
• Kosher Salt, to taste
• Black Pepper, to taste

Instructions

1. After cooking your bacon, strain the leftover bacon fat through a fine-mesh sieve into a heat-proof bowl or jar to remove any bits of bacon. Let it cool slightly.
2. In another bowl, add the apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper. Whisk until well combined.
3. Slowly drizzle the slightly cooled bacon fat into the vinegar and mustard mixture while continuing to whisk. The goal is to emulsify the vinaigrette, meaning the fat and vinegar form a smooth, combined mixture instead of separating.
4. Taste your vinaigrette and adjust the seasoning with extra salt, pepper, or honey if needed.
5. Your Bacon Fat Vinaigrette is now ready to use! It pairs wonderfully with a hearty spinach or kale salad, roasted vegetables, or even as a unique drizzle over a grilled steak or roast chicken.

Adam's Notes

• Remember, if your vinaigrette separates, simply give it a good whisk again before serving. Also, keep in mind that the vinaigrette will solidify if refrigerated due to the bacon fat, so it's best to use it immediately or let it come up to room temperature before using if refrigerated.