Warm Bacon Fat Vinaigrette Romaine Salad

There is something about the way warm bacon fat wilts a leaf of romaine that changes the entire texture of a salad. Most people discard the rendered fat after cooking breakfast, but I’ve learned it is one of the best bases for a punchy, savory dressing. The key is catching the fat while it is still liquid and whisking it immediately with acidic cider vinegar and a touch of Dijon mustard.

This salad works because it plays on the contrast between ice-cold, crunchy romaine and the salty, warm dressing. I usually toss in some toasted sourdough croutons if I have leftover bread lying around, but the bacon bits themselves provide plenty of texture. It is a simple dish, but it feels indulgent enough to serve at a dinner party without requiring an hour in the kitchen.