I’ve been finding it harder to plan meals or dedicate enough time to cook more elaborate dinners now that I have a toddler. Instead, I turn to my family’s recipes, doing what they did to feed and manage a house of seven with busy schedules. Salads were a big part of our weekly menu — a large bowl with leafy greens, grilled chicken or steak, and tons of toppings from the garden. The thing that stood out the most were the homemade salad dressings my grandmother would make in small batches. My favorites were the ones she served warm, coating the grilled protein and slightly wilting the greens. Her hot bacon dressing was a regular star. Parts sweet, sour, and salty, the dressing also had texture from the crispy bacon. I’ve turned to this dressing a number of times in the last year, perfect during the winter on heariter winter greens but light enough during the summer over delicate greens and grilled proteins enjoyed al fresco. Make the dressing ahead when you know your week will be busy for a flavorful dinner put together in minutes. 

Hot Bacon Dressing

Ingredients
¾ pound bacon, diced
½ cup white onion, chopped
1 cup apple cider vinegar
2 cups water
1 cup sugar
1 2-ounce jar diced pimientos, drained
2 tablespoons Dijon mustard
1 teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons cornstarch 

Directions

1. In a large sauté pan over medium-high heat, cook bacon until crisp. Remove bacon and set aside on a plate lined with a paper towel. 
2. Drain bacon fat, reserving 2 tablespoons in the pan. Add onion and cook until tender, about 2 minutes. Remove from heat. 
3. Add vinegar, 2 cups water, sugar, pimientos, mustard, salt, and black pepper. Whisk vigorously to combine. 
4. In a small bowl add cornstarch and 2 tablespoons liquid from the pan and whisk together to make a slurry. 
5. Add slurry to pan and whisk to combine. Add bacon and return the pan to heat, lowering to medium. Cook, stirring occasionally, until mixture comes to a boil, about 2 minutes. 
6. Serve warm over hearty winter greens, spinach, or wedge salad. Refrigerate dressing for up to 3 days. Reheat before serving. 

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