Hot Bacon Dressing

1. Cook the bacon. Add chopped bacon to a skillet over medium heat. Cook, stirring occasionally, until crisp, 6 to 8 minutes.

   

2. Reserve bacon and measure the fat. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Carefully pour the bacon drippings into a heatproof measuring cup, then measure out 3 tablespoons drippings and return that amount to the skillet.

   Note: You are intentionally using a measured amount of drippings so the dressing stays tangy and balanced, not greasy. Save extra drippings for cooking (or cool and discard safely).

3. Soften the onion. Add diced onion to the skillet and cook for 1 to 2 minutes until slightly softened.

4. Whisk in flour. Reduce heat to medium-low. Sprinkle flour over the drippings and onion. Whisk constantly for 30 seconds to cook off the raw flour taste.

5. Add vinegar, sugar, water, and seasonings. Slowly whisk in the 1/4 cup vinegar (it can sizzle a bit), then add sugar, water, Dijon (if using), salt, and pepper. Simmer for 1 to 2 minutes, whisking, until slightly thickened and glossy.

   

6. Taste and adjust. If you want it tangier, add 1 tablespoon more vinegar. If you want it sweeter, add 1 teaspoon sugar. If it feels too rich, whisk in 1 to 2 teaspoons water.

7. Wilt the greens. Place spinach or leaf lettuce in a large bowl. Immediately pour the hot, steamy dressing over the greens and toss for 15 to 30 seconds until lightly wilted. Sprinkle reserved bacon on top and serve right away.

   

Tip from Pip’s cozy corner: If you want only a gentle wilt, pour on about three quarters of the dressing first, toss, then add more as needed. Greens are dramatic. They wilt faster than you think.