See that? Glistening there on the beautiful green leaf of spinach?
Yeah. That’s bacon grease. Mmmm.
I knew that I wanted a small salad to go with tonight’s dinner (grilled chicken with twice baked potatoes… don’t worry, the potato recipe’s coming up soon), but had no idea what to throw together. In looking around the kitchen, I realized I had oranges, craisins, and a nonstick skillet full of warm bacon drippings. In my head, it seemed like a combination that just might work – and it did! It’s just not possible for me to let good bacon grease go to waste, and I’ve found that my favorite use, if I’m not going to saute something in it, is to mix it up into a little salad dressing. I tell myself that the greens at least partially negate the fact that I’m devouring pork fat.
I should mention here that, incase you aren’t aware, I have a thing against store-bought dressings (exception: I reserve the right to purchase and keep on hand Hidden Valley Ranch). I started making my own dressings a few years ago and never looked back. This forces me to be creative when I want a salad, which is quite often, as I love my salads (i.e. I often have a random assortment of ingredients that I can’t quite figure out what else to do with other than throw on top of some greens for lunch). Every time I want one, I’m faced with a little challenge: what combination of acid & fat will work best for this particular combination of ingredients and greens? Creating a dressing from scratch ensures that you’re thinking about the flavor profile of your meal, and with a little practice, you’ll just *know* what kind of dressing will work for what kind of salad you’ve thrown together. Dressings are just so easy to make, and if you keep a stocked pantry with at least a decent extra virgin olive oil & some sort of acid, you have no excuse not to be making your own dressings, too.
What kinds of fats/acids make good dressings? Mine are usually some combination of the following (with salt & pepper in each):
Fats: extra virgin olive oil, bacon grease, coconut milk, mayonnaise.
Acids: balsamic vinegar, red wine vinegar, lemon juice, lime juice, orange juice
Sweeteners: maple syrup, plain sugar, brown sugar, honey
Mix-ins: soy sauce, fresh ginger, oregano, cilantro, garlic, shallots, basil, dijon mustard
See? If I could do basic math, I’d tell you exactly how many combinations of dressings you could invent with just those ingredients there. But, I can’t, so you can just figure it out for yourself. Suffice it to say: lots of creative and delicious and healthy combinations of dressings are at your fingertips with what’s in your pantry already!
Back to tonight’s challenge: invent a new bacon vinaigrette. Usually, this dressing follows a standard recipe for me: whatever bacon grease is leftover after cooking some slices of bacon, about a tablespoon of dijon mustard, couple of glugs of red wine vinegar, some honey, salt & pepper. But, since oranges were going to be the super star ingredient, I didn’t want the harshness of the red wine vinegar to overpower the sweet flavor of the oranges. Instead, I came up with this, and it was delicious:
Bacon-Orange Salad with Vinaigrette
(I didn’t measure out everything when I made it – surprise, surprise – so this is a ratio – approximated. Taste test along the way to make sure the flavor is to your liking.)
In a container fitted with a tight lid, combine the following:
2 parts bacon grease (at least 2 tablespoons; supplement with EVOO if you don’t have that much in the pan after cooking slices of bacon)
1 part orange juice
1 part dijon mustard
1/2 part brown sugar
pinch of salt & pepper
Shake vigorously until combined. Taste, correct seasoning, and pour over a salad made of the following:
leafy, dark greens (spinach & romaine were my lettuces of choice tonight)
handful of craisins
optional: toasted walnuts, almonds, sesame seeds, and/or crumbled bacon
Toss together until combined. Enjoy!