BACON SALAD WITH CRISPY ONIONS

 FOR THE DRESSING

8 thick slices of bacon

3 tablespoons (45 mL) of cider vinegar

1 tablespoon (15 mL) of Dijon mustard

1 tablespoon (15 mL) of honey

¼ teaspoon (1 mL) of salt

Lots of freshly ground pepper

FOR THE SALAD

½ head of iceberg lettuce, thinly sliced or chopped

1 or 2 carrots, shredded

A few radishes, shredded

2 green onions, thinly sliced

A handful of chopped fresh parsley

1 pint (500 mL) of cherry tomatoes, halved

1 cup (250 mL) of canned crispy fried onions

 Desription

 Begin the dressing by slowly and patiently browning and crisping the bacon in a large skillet over medium heat. Take your time, and you’ll be rewarded with magnificent bacon crisps and lots of rendered fat. Drain the bacon on paper towels, reserving the fat.

In a festive salad bowl, whisk together up to ⅓ cup (75 mL) of the bacon fat (save the rest to flavor something else), vinegar, mustard, honey, salt and pepper. Add the lettuce, carrots, radishes, green onions, parsley, and tomatoes. (You may make the salad to this point an hour or two ahead. Cover and chill.)

Just before serving, toss everything together, evenly mixing the flavors, textures and colors. Top with crispy onions and artfully arranged bacon slices. Serve and share!