Skillet Bacon vinaigrette

Out of all meals, this was my dad’s request for his (early) Father’s day meal. I was expecting him to request a big ol’ steak or a few pounds of steamed crabs. I was floored to say the least when he asked for a- salad.

According to my dad, hot bacon dressing is a PA Dutch recipe. Similar to bacon jam, we’ll refer to hot bacon dressing as bacon jams older, more mature big sister. Shes sophisticated, pairing well with a salad or perhaps drizzled on top of grilled asparagus.

With only a few ingredients, and done in less than 15 minutes, this bacon vinaigrette dressing served warm over a garden salad is sure to surprise. This dressing is insanely simple and undoubtedly won its way into my summer salad rotation.

Disclaimer: Assuming you are cooking in the outdoors, you will learn REAL quick that gnats are hot and heavy for vinegar. Use caution, covering open containers especially those containing vinegar.

Ingredients:

• 6 slices of bacon
• 1/3 c white vinegar
• 1/4 water
• 1 1/4 cups sugar
• 3 tsps cornstarch

Directions:

1. Add your grate and cast iron skillet over the campfire.
2. Once your cast iron skillet is hot, add in the slices the bacon, cooking the bacon until its fully cooked.
3. Remove bacon from skillet. Let cool.
4. Discard most of the bacon grease. (You can save the bacon grease to use later for cooking in place of oil/butter!)
5. Crumble bacon. Set aside.
6. Combine sugar, cornstarch and salt in a bowl. Mix.
7. Add vinegar and water into dry ingredients. Stir until combined.
8. Add bacon crumbles back into skillet.
9. Pour in vinegar mixture, stirring.
10. Heat for only a couple of minutes, stirring until the dressing thickens to your liking.
11. Let cool until warm.
12. Serve over a garden or cobb salad.