samedi 18 octobre 2014

Molasses and bacon vinaigrette

This robust vinaigrette mimics the smoky sweetness of wilted lettuce salads.

Makes two-third cup
  • 4 ounces (120 gr) slab bacon, chopped
  • 1 garlic clove, minced
  • ¼ cup extra-Virgin olive oil
  • 1 tablespoon unsulphured dark molasses
  • 1 green onion, sliced
  • Dash of Tabasco sauce or other hot Pepper sauce
  • Salt and fresh-ground black Pepper to taste
  • 2 to 4 tablespoons red wine vinegar
  1. In a small skillet, fry the bacon over medium heat until it is Brown and crisp.
  2. With a slotted spoon, remove the bacon, drain it, and reserve it.
  3. Stir in the garlic and sauté it for a quick minute, reduce heat to low and mix in the oil, molasses, green onion, Tabasco, salt, Pepper, and 2 tablespoons of the vinegar.
  4. Taste, and add more vinegar if you prefer.
  5. Serve the dressing warm (it can be refrigerated and reheated).
  6. Sprinkle the reserved bacon over the salad.