Prep 15 mins
Cook 30 mins
I'm on a balsamic vinegar kick so this recipe is on deck for my next big meal. This is from my new cookbook "A New Way To Cook."
Balsamic Bacon Vinaigrette
- 1 ounce thick-sliced lean bacon or 1 ounce thick-sliced pancetta, cut into 1/4" dice
- 3 medium onions, halved and thinly sliced lengthwise
- 2 bay leaves
- 1⁄3 cup balsamic vinegar
- 2 tablespoons water (or reserved bean cooking liquid)
- 3 cups drained and cooked beans or 3 cups drained and cooked lentils, or canned beans rinsed well and drained
- kosher salt
- freshly ground black pepper
- 1⁄4 cup fresh flat-leaf parsley
- To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
- Stir in the beans and salt to taste.
- Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
- Serve warm.
I really enjoyed the flavor the balsamic vinegar added to this dish. It was very easy to assemble. I am looking forward to taking the leftovers to work with me. I for sure will be making this again. Thanks for posting it.
A salad with lots of potential but for me it needed a little tweaking. I needed about half as much vinegar again because so much evaporated in the first few seconds (so about 1/2 cup total) and I also thought it needed some sugar to balance the tartness of the vinegar. I probably added about 2 tablespoons of sugar and still found it a little tart. Depending on your preferences, you might add up to 1/4 cup sugar. Love the bacon in here. I had a little bit warm but it is good cold as well.