In an attempt to throw together an easier dinner, I let this salad get out of control. I just kept adding and adding and adding ingredients.
The salad started with some basics, then I kept adding things to heft it up. That’s when I added a hard boiled egg. Then I figured white beans would be good. I had some carrots that just needed to be roasted. Then some bread from the freezer became cheesy garlic bread. There was a lot happening on this salad.
The dressing was a bit underwhelming. I loved the bacon flavor added to the salad. I don’t know if I’d make it again.
2 slices of bacon
3 tbs red wine vinegar
3 tbs olive oil
Fry the bacon until crisp. Cut into small pieces.
Drain most of the fat and discard.
In the same pan, over low heat, whisk in the vinegar and olive oil.
Cook for about 2 minutes, and remove from the heat.
Add in the bacon pieces and pour over salad.
The salad was good. It was just a lot going on. Between roasting the carrots, toasting up some garlic bread, boiling the egg, and then chopping all the ingredients. I need salad for dinner more often. Maybe I should have skipped the egg and tomato, just to simplify it.
Do you make dressing? Any tips for me?
Clearly you went wrong when you discarded the bacon grease and replaced it with olive oil!! Bacon grease = love. 😉
I always end up doing this with salad…and all of a sudden, I’ve put my whole refrigerator in it!