This warm dressing complements hearty salad greens, steamed collards or kale, and boiled potatoes or meats.
- 1 pound smoked bacon
- 1/4 cup cider vinegar
- 1 tablespoon white or brown sugar
- Fry the bacon over low heat in a sauté pan until crispy. Remove the bacon from the pan and reserve the fat.
- In a small saucepan over medium heat, combine the sugar and vinegar together and whisk until the sugar is dissolved. Reduce, stirring often, until the mixture becomes a thin syrup, and remove from heat. Whisk the warm bacon fat slowly into the warm syrup. Serve immediately.
Serve warm over hearty salad greens, steamed collards or kale, boiled potatoes or meats.
Tips & Notes
Making dressings from scratch is simple once you understand the basic principles of emulsification. Emulsification is the combination of two liquids that don't usually mix, like oil and vinegar. Casey Wilcox demonstrates three different methods of emulsification while making three salad dressings.
Per 2 tablespoons: 266 Calories, 28 g. fat, 27 mg. cholesterol, 44 mg. sodium, 2 g. carbohydrate, 0 g. fiber, 0 g. protein