bacon
salad dressing
salads
comfort food
sauces
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Hot Bacon Dressing | Rachael Ray

How To Make Hot Bacon Dressing | Rachael Ray

This Video of Rach's Number One Feline Fan Watching Her Cook on …

Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…

You're Doing It Wrong: How to Burn + Extinguish Your Candles So …

How to Make Crispy Skin Chicken with 5-Spice and Sichuan Pepper …

How to Make Bifteki (Greek Burger Patties) | Rachael Ray

How to Tell if Someone's Been in Your House While You're Away, A…

First Makeover Back in the Studio is for a Deserving Woman Who's…

Jeremy Sisto Teases Loophole That Could Allow Him to Make an App…

How to Kick Out a Car Window If You're Kidnapped | Former CIA Of…

This 16-Year-Old Started Her Secret Identity Movement for All Wo…

How to Transition Back to "Real Clothes" with Comfortable Staple…

How to Make Chicken with Apples and Pears and Cheesy Potatoes | …

Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …

Jennifer Tilly on Her Chucky Character Never Aging: "It's Really…

Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…

How to Make Corn Crème Brûlée | Richard Blais

How to Make Butter-Basted Ribeye Steaks | Richard Blais

How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…

How to Make Charred Radicchio Salad | Rachael Ray

Rendered bacon fat serves as the flavorful base for Rach's dressing, which adds big flavor to a plain old spinach salad.  

Rach uses this Hot Bacon Dressing in her Spinach Cobb Salad.

Ingredients

  • 6 slices meaty bacon, finely chopped
  • 2 large shallots (or 3 medium), finely chopped
  • 4 cloves garlic, chopped
  • ⅓  cup cider vinegar 
  • ⅓ cup honey mustard, or 2 tablespoons honey and 3 tablespoons grainy Dijon mustard
  • 2 tablespoons finely chopped thyme
  • Spinach leaves, for salad
  • Freshly grated nutmeg, to taste (about ⅛ teaspoon)
  • Salt and pepper, to taste

Yield

Serves: 4

Preparation

In a cast iron skillet, add the finely chopped bacon and render 3 minutes over medium-high to high heat. Add shallots and garlic, stir for 2 to 3 minutes. Add vinegar, mustard and thyme, remove from heat and whisk, add spinach and wilt a bit 1 minute, then add nutmeg and salt and pepper.