My Romaine in Bacon Vinaigrette is a vibrant, tangy and crisp salad that will cleanse the palate and offset those rich holiday foods. This winter salad is salty and bright, with pops of sweetness from the juicy pomegranate seeds haphazardly scattered on top. This is a quick and easy salad, but really beautiful and delicious and perfect for your holiday table.
To start, fry 6 slices of thick bacon in a skillet until crispy. Drain on a paper towel, then chop into bite sized pieces. Reserve ¼ cup of bacon fat in the skillet, discard the rest (or save in a glass jar for later use). Remove the pan from the heat and let the bacon fat cool slightly in the pan while you assemble the salad.
Wash, trim and scatter two bunches of romaine lettuce onto a platter. Top with ¼ cup of chopped pistachios, ½ cup of pomegranate arils (seeds) and the reserved bacon pieces.
To make the dressing, off the heat, add 3 tablespoons of apple cider vinegar to the pan of bacon drippings. Stir in ¼ teaspoon of salt, 1 tablespoon of Dijon mustards and 1 tablespoon of honey. Whisk the dressing until smooth. Spoon the dressing over the lettuce and serve immediately.
Romaine in Bacon Vinaigrette
Ingredients
- 6 thick slices of bacon
- 2 bunches of romaine lettuce
- ¼ cup pistachios, chopped
- ½ cup pomegranate arils
Bacon Vinaigrette
- ¼ cup bacon drippings
- 3 tbsp apple cider vinegar
- ¼ tsp kosher salt
- 1 tbsp Dijon mustard
- 1 tbsp honey
Instructions
- Fry the bacon until crispy then place on a paper towel to cool. Chop into bite-sized pieces and set aside.
- Remove all but ¼ cup of bacon grease from the pan and let the drippings cool slightly.
- Wash and trim two bunches of romaine lettuce and scatter on a large platter.
- Top the lettuce with the chopped pistachios, pomegranate seeds and bacon pieces.
- While the pan is off the heat, stir in the apple cider vinegar, kosher salt, Dijon mustard and honey. Wisk until smooth.
- Spoon the Bacon Vinaigrette over the lettuce and serve the salad immediately. Enjoy!
