“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
1ouncethick-sliced lean bacon or 1ouncethick-sliced pancetta, cut into 1/4″ dice
3mediumonions, halved and thinly sliced lengthwise
1/3 cupbalsamic vinegar
2tablespoonswater( or reserved bean cooking liquid)
3cupsdrained and cooked beans or 3cupsdrained and cooked lentils, or canned beans rinsed well and drained
freshly ground black pepper
1/4 cupfresh 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.
“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.”