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  • Dijon salad

    2 votes
    Dijon salad
    Prep: 45 min Cook: 45 min Servings: 6
    by Jason Freund
    8 recipes
    >
    Always a crowd pleaser (the secret ingredient is bacon :)

    Ingredients

    • 6 strips thick sliced bacon, somewhat but not completely trimmed of fat, diced into appox 3/8" squares
    • 2T dijon mustard
    • 2T red wine vinegar
    • 1/2 c peanut oil
    • 1/2 head garlic, minced
    • 1 head of red leaf lettuce
    • 1 head green leaf lettuce
    • 1 loaf sour dough bread, crusts cut off, diced into 1" cubes

    Directions

    1. Break up lettuce into serving bowl. Mince garlic cloves and sprinkle on lettuce. Mix well. Refrigerate until ready to serve.
    2. In small bowl, mix dijon, red wine vinegar and peanut oil. Mix very thoroughly.
    3. Cut bread into 1/2” cubes for croutons, discarding crusts. Put bacon into a frying pan, and cook bacon on medium heat until it just starts to render fat. Add bread cubes to pan and continually stir until bread and bacon just start to become crispy.
    4. Re-mix dressing and toss into salad. Add croutons with bacon to salad. Mix well and serve.

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    Comments

    • Jason Freund
      Jason Freund
      For a medium sized cast iron frying pan, there won't be enough space to do all the croutons in one round, so you'll have to do them in 2 batches. Since most of the good bacon grease will be gone after the fist batch, you can add a little evoo to help brown them. If you have a very large cast iron frying pan, you can likely do everything in one go.

      Do not underestimate this salad. A few times, I got nervous about using two whole heads of lettuce for 5-6 adults and cut back a little, and I always get caught short.

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