Hot Bacon Dressing….mmm mmm good!
This is a dressing that Keith’s Grandmother Frances used to make. She would serve it over dandelion greens, endive or spinach. For us it works on any kind of salad but it does especially help the more bitter greens like endive become very tasty. She also would add sliced hard boiled egg to the top of the salad. The egg and this dressing are a perfect compliment to eachother.
The dressing is really easy. Here goes for 3 cups worth.
1 pound bacon
4 tablespoons bacon fat
1/2 cup sugar
3 tablespoons flour
1 teaspoon salt
2 cups milk
1/2 cup vinegar (I used white here but apple cider vinegar would also work)
In a heavy skillet, fry the bacon until crisp. [I like to chop my bacon up into about 1′ pieces before frying it – it’s easier to handle then.] Remove and drain on paper towels. Discard all but 4 tablespoons of the fat in the pan and put pan on medium heat. [I like to pour all the fat into a glass bowl – take out what you need then add a folded paper towel to the left over. The paper towel will absorb all the fat and when cool make for super easy clean up…never put fat or grease down your sink drain!] Add the sugar, flour, and salt, stirring until it is smooth. Remove from heat and slowly add the milk. Put back on stove and cook over medium heat until thickened. Remove from heat and stir in the vinegar. Chop the rendered bacon pieces up some more [basically you need homemade bacon bits]. Add the chopped or crumbled bacon to the dressing. Pour or spoon, while hot over lettuce, spinach, dandelions, or any other fresh greens.
This dressing may be served cold, but it is tastier when hot or warm. It reheats great in the microwave.