Citrus Fennel Dressing
Submitted by teatime
A warm bacon dressing with Dijon mustard, fennel seed, honey, cider vinegar, and fresh orange juice whisked with olive oil. Smoky, tangy, and sweet all at once. Toss it over hearty greens while it’s still hot.
YIELD
8 servingsPREP
10 minCOOK
10 minREADY
20 minWarm bacon dressing is already a crowd-pleaser, but add fennel seed and fresh orange juice and suddenly you’ve got something that turns a simple salad into the star of the table.
Bacon gets fried crisp, then the drippings become the base for a quick stovetop dressing loaded with Dijon, honey, cider vinegar, and ground fennel seed.
A hit of fresh-squeezed orange juice and olive oil get whisked in off the heat, creating a glossy, slightly sweet vinaigrette with serious depth.
Crumble the reserved bacon right on top or toss it through the greens.
Pro Tips
- Pour this dressing over sturdy greens like spinach, arugula, or frisee while it’s still warm. The heat wilts the leaves just enough.
- Freshly ground fennel seed has way more punch than pre-ground. Use a spice grinder or mortar and pestle.
- This pairs beautifully with sliced pears, toasted walnuts, and crumbled blue cheese for a composed salad.
Ingredients
Directions
In a large skillet, fry the bacon until crisp, drain, remove and set aside.
To the hot drippings, add the mustard, salt and pepper, fennel seed, honey, and cider vinegar.
Bring to a boil and simmer for 30 seconds.
Remove from the heat and whisk in the orange juice and the olive oil.
Use the reserved bacon to top the salad, or toss the salad with the crumbled bacon and serve.
Comments
