Best 2 Warm Bacon And Shallot Vinaigrette Recipes

Welcome to a culinary journey where crispy bacon and aromatic shallots dance together in a delightful symphony of flavors. Our warm bacon and shallot vinaigrette is a versatile dressing that elevates any salad or roasted vegetable dish. Immerse yourself in the delectable world of our featured recipes, where each bite promises a satisfying crunch and a harmonious blend of sweet and savory notes.

**Recipes Featured**:

1. **Warm Bacon and Shallot Vinaigrette**: This classic vinaigrette combines the irresistible flavors of bacon, shallots, Dijon mustard, and red wine vinegar. Drizzle it over a bed of mixed greens or roasted root vegetables for a satisfying meal.

2. **Bacon and Shallot Salad with Roasted Sweet Potatoes**: Elevate your salad game with this hearty and colorful dish. Tender roasted sweet potatoes, crumbled bacon, and crispy shallots are tossed in our warm bacon and shallot vinaigrette. A sprinkle of goat cheese adds a creamy touch, while toasted walnuts provide a satisfying crunch.

3. **Seared Scallops with Warm Bacon and Shallot Vinaigrette**: Indulge in the luxurious combination of seared scallops and our warm bacon and shallot vinaigrette. Perfectly cooked scallops are nestled atop a bed of sautéed spinach and mushrooms, all drizzled with the savory vinaigrette. A touch of lemon zest brightens the dish, creating a delightful balance of flavors.

4. **Grilled Chicken with Warm Bacon and Shallot Vinaigrette**: Grilled chicken breasts are taken to the next level with our warm bacon and shallot vinaigrette. Marinated in a blend of herbs and spices, the chicken is grilled until tender and juicy. The vinaigrette adds a burst of flavor, while grilled vegetables provide a colorful and healthy accompaniment.

Let's cook with our recipes!

WARM ASPARAGUS AND BACON TOAST WITH RED PEPPER-SHALLOT VINAIGRETTE

Warm Asparagus and Bacon Toast with Red Pepper-Shallot Vinaigrette image

Provided by Food Network

Categories appetizer

Time 50m

Yield 4 appetizer servings

Number Of Ingredients 14

Ingredients

12 ounces thin or medium asparagus, trimmed
4 slices bacon, halved crosswise
4 (3/4-inch-thick slices) thick-crusted country bread
2 tablespoons olive oil
1 clove garlic, minced
4 slices mozzarella or Monterey Jack
1/3 cup olive oil
3 tablespoons sherry vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives
1/4 cup pitted kalamata or black olives, chopped
3 shallots, thinly sliced
1 red bell pepper, roasted, peeled, and cut into thin strips

Steps:

Preheat the oven to 350 degrees. Place the asparagus on a baking sheet in 4 bunches of 4 or 5. Place 2 pieces of bacon over each bunch, forming an X. Bake for about 15 minutes, or until the asparagus is partially cooked. Remove from the oven, leaving the oven on.
Lightly toast the bread in the oven. In a small bowl, combine the oil and garlic and brush on the bread. Transfer each bundle of asparagus and bacon to a slice of bread and top with a slice of cheese. Place on the baking sheet and bake for an additional 3 to 5 minutes, or until the cheese is melted.
To serve, spoon 1/4 of the vinaigrette on each of 4 plates. Place a warm toast on each pool vinaigrette.
To make the vinaigrette: In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the chives, olives, shallots, and bell pepper; set aside.

WARM BACON AND SHALLOT VINAIGRETTE

Warm Bacon and Shallot Vinaigrette image

Provided by Geoffrey Zakarian

Categories condiment

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 slices applewood-smoked bacon, sliced crosswise into 1/8-inch strips
1/2 cup finely minced shallots
1/3 cup sherry vinegar
2 tablespoons whole-grain mustard
1/2 cup extra-virgin olive oil
1 tablespoon finely minced fresh tarragon
Kosher salt and freshly cracked black pepper
6 cups dandelion greens
1/2 cup crumbled goat cheese

Steps:

Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper.
Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.

Tips:

Choose the right bacon: Thick-cut bacon with good marbling will render more fat and flavor into the dressing.
Cook the bacon properly: Cook the bacon over medium heat until it is crispy and browned.
Use a good quality shallot: Shallots should be firm and have no signs of sprouting.
Slice the shallot thinly: This will help the shallot to cook evenly.
Use a neutral-flavored oil: Olive oil or grapeseed oil are good choices.
Add the vinegar slowly: This will help to prevent the dressing from becoming too acidic.
Season the dressing to taste: Add salt and pepper to taste.
Use the dressing immediately or store it in the refrigerator for later use: The dressing will keep for up to 3 days in the refrigerator.

Conclusion:

Warm bacon and shallot vinaigrette is a delicious and versatile dressing that can be used on a variety of salads, vegetables, and meats. It is easy to make and can be tailored to your own taste preferences. With its smoky bacon flavor, sweet shallots, and tangy vinegar, this dressing is sure to become a favorite.