Bacon Buttermilk Dressing Food

BACON BUTTERMILK DRESSING

Steps:

• Saute bacon in a skillet until crisp. Drain on paper towels. In a mixing bowl, whisk together remaining ingredients. Add bacon. Cover and refrigerate at least 1 hour. Makes 2 cups.
• I used this dressing for my wedge salad and it was amazing with the balsamic glaze drizzled on top. https://www.justapinch.com/recipes/salad/green-salad/the-dazzling-wedge-salad.html?p=1

COBB SALAD AND BACON BUTTERMILK DRESSING

Steps:

• Arrange the lettuce on a platter, then top with rows of the peppers, cucumbers, onions, tomatoes, avocados, cheese and eggs. Drizzle the Bacon Buttermilk Dressing over the top and serve.
• Place the buttermilk, sour cream, lemon juice, mustard, chili powder, salt, pepper and bacon in a food processor and process until combined. Chill until ready to serve.

BACON BUTTERMILK DRESSING FOR SPINACH SALAD

Steps:

• Saute the bacon until crisp and drain on paper towels. Set aside.
• Mix together the remaining ingredients, then add the bacon.
• Refrigerate at least an hour or up to 8 hours, stirring before serving.

ICEBERG WITH SMOKED-BACON-AND-BUTTERMILK DRESSING

Steps:

• Trim the loose outer leaves from the heads of iceberg, and cut each into 4 wedges and place in the freezer for 10 minutes before serving, along with 4 serving plates.
• Remove the chilled plates and arrange each with a circle of sliced tomatoes. Set a wedge in the center of each plate. Nap with 1/4 cup dressing.
• Sprinkle bacon over each wedge. Serve immediately.

ICEBERG WEDGES WITH BACON AND BUTTERMILK DRESSING

Steps:

• Preheat the oven to 275°F
• Prepare a bowl of ice water.
• In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds.
• Using a slotted spoon, transfer the tomatoes to the ice water to cool.
• Drain and peel the tomatoes, pat dry and halve crosswise.
• Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil.
• Sprinkle with the chopped thyme and season with salt and pepper.
• Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken.
• Transfer the tomatoes to a plate and let cool.
• Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp.
• Let the croutons cool.
• In a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth.
• Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper.
• Refrigerate until chilled.
• In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes.
• Transfer to paper towels to drain.
• Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil.
• Scatter the croutons and bacon on top.
• Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.

BUTTERMILK DRESSING

Steps:

• In a medium bowl, combine all ingredients and whisk until well blended.
• Taste and adjust seasonings, if desired.
• Refrigerate and chill for several hours before using.

HOT BACON DRESSING

Steps:

• Fry bacon until crisp.
• Remove bacon from pan leaving fat.
• Set bacon aside.
• Add onion to bacon fat in pan and cook 5 minutes until onion is soft.
• Remove onion from pan leaving fat.
• Set onion aside with bacon.
• Pour bacon fat into measuring cup and add enough vegetable oil to equal 1/2 cup.
• Add fat/oil to cornstarch mixture and set aside.
• Combine vinegar, water, sugar, salt and pepper in small saucepan and heat to a boil.
• Add cornstarch mixture and cook until thickened about 1-2 minutes.
• Remove from heat and add bacon and onion.
• Serve while warm.

BACON RANCH DRESSING

Steps:

• Combine all ingredients in a small bowl and let chill for 1-2 hours.
• Store tightly covered and refrigerated.