If you want something heartier, more filling to top your salad while giving you that same umami, meaty taste, ditch the bacon ...

Make this roasted broccoli salad by tossing broccoli florets with a bacon-infused vinaigrette for a hearty side dish or lunch ...

Don’t throw out that grease left over after cooking your bacon – save it and use it as the base for this quick-to-make, versatile, flavor-packed dressing, just like you’ll find on the menu ...

All that was left to do was add the onion plus a few capfuls of vinegar ... dressing from Christopher Kimball’s Milk Street organization that mentions rendering fat from pancetta rather than bacon.

Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and basil. Scrape the bacon ...

You can make the warm bacon-shallot vinaigrette in advance. Store the dressing in an airtight container in the refrigerator for up to one week. Reheat it in a skillet over low heat until warm ...

1. In a bowl, combine the scallions, blue cheese, lemon juice, vinegar, a generous pinch each of salt and pepper, and the olive oil. Stir gently to mix but not break the blue cheese into smaller ...

While the potatoes are boiling and the bacon is grilling make the dressing. Spoon the mustard into another bowl. Briefly rinse the capers and add to the mustard. Pour in the white wine vinegar ...