This recipe can be prepared in 45 minutes or less.
Water, rather than oil, serves as the counterpoint to vinegar in this rich and savory dressing, which is wonderful spooned over shredded Napa cabbage or cooked fish or cauliflower, or tossed with boiled sliced potatoes.
Recipe information
Yield
Makes about 3/4 cup
Ingredients
1/2 pound bacon
1/4 cup water
1/4 cup cider vinegar
Preparation
In a large skillet cook bacon over moderate heat until crisp and with tongs transfer to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add water and vinegar and simmer, whisking constantly, 1 minute. Crumble bacon and add to dressing with salt and pepper to taste just before using.
