From deviled eggs to spinach salad, sautéed fingerling potatoes or barbecued trout, bacon makes everything better! Smoky, savory, crunchy, and utterly impossible to resist, bacon tastes great in each of these 20 summer-perfect recipes.
André BaranowskiSpinach Salad with Bacon Dressing
During the 19th century (and perhaps before), German-Americans used the flavorful dressing to coat dandelion greens. In the States, the bitter greens were eventually supplanted by spinach.
SERVES 4 – 6
1 lb. spinach
6 strips bacon, roughly chopped
2 shallots, finely chopped
1⁄3 cup malt vinegar
1 tbsp. dijon mustard
2 tsp. sugar
Salt and freshly ground black pepper
1⁄2 cup fresh chives, chopped
2 tbsp. chopped fresh savory
1. Wash and trim spinach; transfer to a bowl.
2. Cook bacon in a small pot over medium-high heat, stirring often, until crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
3. Add shallots to pot with bacon fat and cook until just softened, 1-2 minutes. Whisk in vinegar, mustard, sugar, and salt and pepper to taste. Continue whisking until heated, about 30 seconds. Pour immediately over spinach and toss; sprinkle with crumbled bacon, 1⁄2 cup chopped fresh chives, and 2 tbsp. chopped fresh savory.
Christopher HirsheimerFingerling Potatoes with Bacon
The secret to this simple dish is to use the best-possible bacon.
6 slices thick-cut lean bacon
2 lbs. fingerling potatoes salt
1 minced peeled garlic clove
freshly ground black pepper
1. Cut 6 slices thick-cut lean bacon crosswise into ½”-thick pieces. Put bacon into a large cast-iron or other heavy skillet and gently cook over medium-low heat, stirring occasionally, until fat is rendered and bacon is pink but not crisp, 35 to 40 minutes. Meanwhile, put 2 lbs. fingerling potatoes (cut larger potatoes in half crosswise, leaving smaller ones whole) into a medium pot.
2. Add 2 large pinches salt, cover with cold water, and boil over medium-high heat until soft, 10 to 15 minutes. Drain well and add to skillet with bacon. Add 1 minced peeled garlic clove and salt and freshly ground black pepper to taste and cook about 5 minutes more.
Landon NordemanBacon-Wrapped Scallions
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
24 large scallions, trimmed
8 strips bacon or pancetta
Kosher salt and freshly ground black pepper, to taste
¼ cup vegetable oil
Wrap 3 scallions together with 1 strip of bacon. Repeat with remaining scallions and bacon and season with salt and pepper. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add bacon-wrapped scallion bunches, and cook, turning as needed, until browned and crisp on all sides, 6 to 8 minutes. Serve hot.