Bacon Salad Dressing From The Biltmore Estate Recipes

Steps:

• In a small bowl, whisk together the sugar, vinegar, ketchup and Worcestershire sauce. Gradually whisk in the oil in a steady stream. Stir in bacon and onion. Store in the refrigerator.

Steps:

• 1. Crisp up your bacon and crumble or chop the bacon and set aside until needed. Reserve the bacon drippings.
• 2. In a small bowl, mix the sugar into the egg, beating well then add the vinegar, water and milk and set aside until needed.
• 3. To make a roux - Stir the flour into the bacon grease and cook for 2 - 3 minutes.
• 4. Carefully add the reserved liquid mixture, stir well and cook over a medium low heat until the mixture thickens.
• 5. Add the bacon back into the pan and cook for 1 more minute, taste to add pepper and salt if necessary, than serve.

Steps:

• In a large sauté pan over medium-high heat, brown the bacon and cook until crisp.
• Drain off two-thirds of the fat. Add the celery and onions to the bacon and sauté until lightly browned, approximately 9 minutes.
• Add the vinegar and cook, uncovered, until the mixture has been reduced by half, about 3 minutes. While cooking, stir in the Dijon mustard and seasonings.
• When the mixture has been reduced by half, add the sugar and cook until dissolved. Stir in the brownings and seasoning sauce.
• Slowly pour in the cornstarch mixture, stirring until the dressing is thickened.
• Cool, then transfer to a storage container and refrigerate.
• To serve, dip out the amount of dressing you need (allow 2 tablespoon per person) and reheat the dressing in the microwave until it is very hot but not boiling.
• Drizzle over the greens, toss and serve.
• It keeps indefinitely in the refrigerator.

Steps:

• In a large saute pan over medium-high heat, add the bacon and saute until browned on all sides, about 8 minutes total. Transfer to a paper towel lined plate to drain. Set aside.
• Cut the romaine in half lengthwise. Lay flat side down and slice into1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. Slice onion into thin half moons and add to the bowl with the lettuce and cucumber.
• In a blender, combine sour cream, Gorgonzola, bacon, lemon zest and juice and blitz until smooth. Season with salt and pepper, to taste. Pour enough dressing over the salad to generously coat the ingredients. Add the eggs and toss gently.

Steps:

• In a small bowl, whisk mayonnaise, vinegar, corn syrup and salt until smooth. Stir in bacon and onion. Cover and refrigerate for at least 2 hours. Serve over salad greens.

Steps:

• Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
• Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
• Pour hot dressing over spinach and toss to coat.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
• In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.