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Why we love this recipe
One thing I like to have in my back pocket for dinner parties, holidays, or simply when I want a rocking good salad all for myself is an easy, speedy, tasty salad dressing. And in my book, that’s this warm bacon vinaigrette.
First of all, it calls for only 4 ingredients, and one of those is bacon, so it’s already gotten two gold stars!
Because as far as I’m concerned, anything that involves bacon is automatically way ahead of the game, so why not a salad dressing?
What is a Vinaigrette?
Traditionally a vinaigrette is a a mixture of olive oil and vinegar, with some combo of herbs and spices to give it a little more flavor.
It’s usually used as a salad dressing, but but it is also amazing over roasted veggies, sliced steak, grilled fish or chicken…I could go on and on.
In this case the vinegar is apple cider vinegar, and the combo of herbs and spices are chopped shallots, and did I mention bacon?
Chopped up, crispy bacon. Let’s do this!
Ingredients you need
Ingredient notes and substitutions
- Bacon: You can use regular, thick cut, maple cured…whatever your favorite bacon is, that’s the one you want.
- Shallot: Shallots are small, slightly sweet members of the onion family. You can swap in chopped scallions or a couple tablespoons of chopped sweet onion if you prefer.
- Parsley: Surprise Guest Ingredient! When I have fresh parsley on hand, I will often chop it up and add it to this dressing.
- Apple Cider Vinegar: You can trade this for red wine or sherry vinegar if you prefer.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
STEP 1: Chop 6 slices of thick cut bacon into small pieces, and cook it up in a small skillet or pot over medium high heat until it is nice and crispy. Scoop it out and let it drain on a paper towel, leaving the drippings in the skillet.
STEP 2: Add a peeled and chopped shallot, a half cup of apple cider vinegar and 2 tablespoons of olive oil to the drippings and bring to a simmer. Let it simmer for one minute.
STEP 3: Stir the bacon back into the dressing and drizzle over salad greens, cooked green beans, or anything else you think could use some warm bacon dressing!
There’s something about a warm salad dressing that just feels all kinds of decadent.
Recipe FAQs
You can! It will be slightly less bacon-y, but it’s still going to work out deliciously.
Shallots are part of the onion family. They are smaller and have a gentler taste, and you can usually find them loose in a bin near the onions in your grocery store.
It can! It’s wonderful at room temperature, so if you are storing it for more than a day, pop it in the fridge and let it come to room temperature before you serve it.
Drop it in the Comments section below and I promise to answer pronto!
Another scrumptious recipe, brought to you by the always scrumptious bacon!
Other bacon recipes we love!
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Warm Bacon Vinaigrette
This speedy recipe for warm bacon vinaigrette uses both chopped bacon and the drippings to make the world’s tastiest salad dressing!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 6 slices thick cut bacon, cut into small pieces
- 1 small shallot, peeled and chopped
- ½ cup apple cider vinegar
- 2 tablespoons olive oil
Instructions
- Cook bacon in a small skillet or pot over medium high heat until it is nice and crispy. Scoop it out and let it drain on a paper towel, leaving the drippings in the pot.
- Add the shallot, vinegar and olive oil to the drippings and bring to a simmer. Let it simmer for one minute.
- Stir the bacon back into the dressing and drizzle over salad greens, cooked green beans, or anything else you think could use some warm bacon dressing!
Notes
- Bacon: You can use regular, thick cut, maple cured…whatever your favorite bacon is, that’s the one you want.
- Shallot: Shallots are small, slightly sweet members of the onion family. You can swap in chopped scallions or a couple tablespoons of chopped sweet onion if you prefer.
- Parsley: Surprise Guest Ingredient! When I have fresh parsley on hand, I will often chop it up and add it to this dressing.
- Apple Cider Vinegar: You can trade this for red wine or sherry vinegar if you prefer.
Jeanie says
As a child in the 50’s and 60s, my mom use to make this frequently and serve it over a salad of fresh spinach, thinly sliced red onion and mushrooms. It was delicious and has always been a favorite of mine. We didn’t call it Warm Bacon Vinaigrette back then. It was known as “Grease” Salad because it was made with bacon grease. But, no matter the name, it was truly fabulous!
I love it when my recipes bring back good memories (and I love that recipe title!!) – thank you for sharing that memory with me! :)
Cindy says
LOVE this! Would never have thought to add bacon to a salad dressing. Absolutely delicious!
Bacon makes everything better! :)