Best 2 Bacon And Balsamic Vinaigrette Recipes

Indulge in a symphony of flavors with our tantalizing Bacon and Balsamic Vinaigrette that elevates any salad to a gourmet masterpiece. This delectable dressing, boasting the perfect balance of sweet, tangy, and savory notes, is a culinary delight. Our article unveils a collection of irresistible recipes featuring this versatile vinaigrette, transforming simple ingredients into extraordinary dishes. Discover how to elevate your favorite salads, grilled meats, and more with this flavor-packed dressing. From a classic Caesar salad with a twist to a hearty steak drizzled in balsamic goodness, our curated recipes offer a culinary journey you won't forget. So, prepare to tantalize your taste buds and embark on a flavor adventure with our Bacon and Balsamic Vinaigrette extravaganza.

Here are our top 2 tried and tested recipes!

BACON AND BALSAMIC VINAIGRETTE

Bacon and Balsamic Vinaigrette image

This vinaigrette is sweet, tart, bacony and oniony and it's what makes people keep asking me to bring salad. And who doesn't like some real bacon in their salad? I never really measure the amounts but it always tastes fantastic!

Provided by Cookin-jo

Categories Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

6 slices bacon
1/2 cup red onion, diced
1 tablespoon brown sugar
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
2 -4 tablespoons olive oil
salt and pepper

Steps:

Slice bacon into 1/2 inch pieces and fry until just crispy. Drain on paper towels.
Remove bacon from pan, and all but 2 Tbsp of the bacon fat.
Gently saute the onion until just soft, making sure not to brown.
Add the brown sugar, blend in and then add the vinegar. Reduce for a minute or two.
Add the olive oil, as much as to your taste and the salt and pepper to taste.
Cool, but do not refrigerate. Dress your salad just before serving.
Serve this warm or at room temperature over a salad of hearty greens like romaine. I usually add some very finely sliced red onion rings, mushrooms and homemade croutons, but let your imagination work here. I've thought of trying it in the summer with just onions and fresh sliced strawberries.

SPINACH SALAD WITH SHRIMP, FENNEL AND BACON-BALSAMIC VINAIGRETTE

Spinach Salad with Shrimp, Fennel and Bacon-Balsamic Vinaigrette image

Categories Salad Shellfish Tomato Fourth of July Father's Day Backyard BBQ Dinner Lunch Shrimp Fennel Spinach Summer Grill/Barbecue Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

8 tablespoons olive oil
1 tablespoon fennel seeds, crushed
1 teaspoon dried crushed red pepper
1 3/4 pounds uncooked large shrimp, peeled, deveined
12 bamboo skewers, soaked 30 minutes in water
2 fennel bulbs (about 12 ounces total), fronds chopped, bulbs cut into 1/3-inch-thick wedges
2 6-ounce packages baby spinach leaves
2 cups chopped seeded peeled tomatoes
Bacon-Balsamic Vinaigrette

Steps:

Mix 6 tablespoons oil, fennel seeds and crushed red pepper in small bowl. Thread shrimp onto skewers. Place on rimmed baking sheet. Pour oil mixture over; turn to coat. Sprinkle with salt and pepper. Cover and refrigerate 30 minutes.
Prepare barbecue (medium-high heat). Brush fennel wedges with 2 tablespoons oil. Sprinkle with salt and pepper. Grill fennel until golden, about 3 minutes per side. Transfer to large bowl. Grill shrimp until opaque in center, about 2 minutes per side. Transfer shrimp to plate; tent with foil.
Add spinach and tomatoes to fennel. Toss with enough vinaigrette to coat. Divide salad among plates. Sprinkle with bacon reserved from vinaigrette. Remove shrimp from skewers and arrange around salad. Garnish with chopped fennel fronds.

Tips:

For the best flavor, use thick-cut bacon.
Cook the bacon until it is crispy, but not burnt.
Allow the bacon to cool completely before chopping it.
Use a good quality balsamic vinegar. A thick, syrupy vinegar will yield the best results.
Whisk the dressing until it is well combined.
Taste the dressing and adjust the seasonings as needed.
Store the dressing in a jar in the refrigerator for up to 2 weeks.
Use the dressing on salads, roasted vegetables, or grilled meats.

Conclusion:

This bacon and balsamic vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you are looking for a new salad dressing or marinade, give this recipe a try!