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Bacon Vinaigrette

by Kyle Cooper
Posted on


Makes: 2 cups
Prep: 30 min
Cook: 15 min
T = Tablespoon
t = teaspoon 


1/4 lb BRD Thick Cut Bacon
1 T dijon mustard
1/2 cup olive oil
2 T rendered bacon fat
2 T sherry vinegar
2 T apple cider vinegar
2 T lemon juice
2 T parsley, minced
Pinch Salt 


Chef’s Knife
Cutting Board
1 med bowl
Air-tight storage container

Render Bacon 

  • Cut bacon into 1/4” pieces and render with a splash of water on med-low heat until crispy.
  • Strain and reserve the 2 T bacon fat.
  • Set bacon pieces aside.

Make Dressing

  • Whisk the olive oil slowly into the mustard until smooth.
  • Add the rest of the ingredients and whisk well to combine.
  • Reincorporate bacon pieces and taste fro salt, adding if needed. 


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