23 Dec Bacon and Green Onion Vinaigrette
This flavorful Bacon and Green Onion Vinaigrette is my favorite addition to potato salads and roasted veggies, especially for my Sautéed Brussels Sprouts. Despite being loaded with fat from the bacon and olive oil, this vinaigrette gets fresh crispiness and bright flavor from green onion and balanced acidity from red wine vinegar. You can make this delicious dressing in about 10 minutes and store it in the fridge for 2 to 3 weeks. P.S. This recipe was adapted from one of my favorite cookbooks – Six Seasons: A New Way with Vegetables. It’s a must-have book for veggie lovers and farm-to-table enthusiasts!
Bacon and Green Onion Vinaigrette
- 1 tablespoon of olive oil or neutral oil
- 3 ounces cured bacon finely chopped
- 1 clove garlic minced
- 3 green onions finely chopped
- 2 anchovy fillet minced or a small pinch of salt
- 1/4 cup wine vinegar
- freshly ground black pepper
- 1/4 cups extra virgin olive oil
- Heat 1 tablespoon of olive or neutral oil in a medium skillet. Add the chopped bacon and fry golden but barely crispy for about 7 minutes. Then add the minced garlic and cook for 20 more seconds. Remove the skillet from the heat and let cool for 2 minutes.
- Stir in the green onion, anchovies, vinegar, and oil—season with the freshly ground black pepper. Adjust other seasonings to taste.
- Store the vinaigrette in the fridge in an airtight container. The oil and bacon fat will solidify, so bring the vinaigrette to room temperature before using. It will be good in the fridge for 2 to 3 weeks. It never lasts that long in our family, though!