Photo by Sarah Shatz
A&M's Testing Notes:
Expand CollapseStephanie__'s Notes:
1
chopped shallot
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4
Bacon slices cut into strips
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3 tablespoons
red wine vinegar
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Sea salt to taste
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Place bacon in cold saute pan and heat over medium flame until almost crisp.
Ask the hotline about this step!Add shallots and saute until transparent, about 2 minutes.
Ask the hotline about this step!Remove from heat and let cool for 2 minutes.
Ask the hotline about this step!Add vinegar and scrape bottom of pan to loosen bacon bits.
Ask the hotline about this step!Season with salt and pepper.
Ask the hotline about this step!Serve with a curly endive, poached egg(s) and croutons.
Ask the hotline about this step!This is a lovely variation on the French classic Frissee Salad avec Lardons - I've made it a few times for that salad but I might try it now on something else - but I think it's always nice to have the poached egg.
I love this! I have thrown pecans in a similar pre-deglazed pan over medium high heat to crisp them in the fat, and then added to a salad of bitter greens.
Can't wait to make this.
I use this for potato salad with red onion, and a little tarragon or thyme.
I'm intrigued by the bacon-fat-as-the-oil but will never get away with it in my household...
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The recipe called for four slices of bacon. We were using especially thick cut bacon, so we only used two. Next time, we might use three.
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Lots of little lardons.
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Starting the lardons in a cool pan allows the small pieces of bacon to cook evenly.
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Just as the bacon was approaching good and crisp, we added the shallots. By the time the shallots were softened, the bacon was ready.
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As slices of bacon render differently, the amount of fat we had was not quite enough to support the 3 tablespoons of red wine vinegar called for in the recipe. Next time we'd start with 2 tablespoons and taste.
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After seasoning, it's all ready for a salad!
my family has made "wilted" lettuce salad for generations... usually with bibbs lettuce hearts.. frying bacon pieces, reserving the warm grease for the dressing along with apple cider vinegar, salt, pepper, and sugar to taste.. it's a spring time favorite in my house!