Even I have to admit that, ever now and again, I get a craving for a vegetable. If only to fend off the scurvy, we all have to take a break from wrapping bacon around various other delicious meats and starches and snack on something fresh and leafy. With spring just around the corner too, our grocery stores and farmer’s markets are starting to fill up with beautiful fresh produce, and after a cold winter devoted to eating a lot of comfort food, something fresh and clean can be just what you need to get the pep back in your step.
Just because you’re in the mood to have a salad doesn’t mean you have to forgo the bacon. There is a long an illustrious tradition of adding bacon to salad as a delicious topping. But what if you don’t want to go the traditional route and just scatter some delightful bacon but crumbles over your lettuce leaves? For this edition of Bacon Love Friday, we’re going to look at some new and novel ways to get more bacon into your spring salads.
Instead of a salad bowl to hold some glistening Boston lettuce and a few jewel-like cherry tomatoes, why not fashion a Bacon Cup? These edible bowls are not only completely delicious but are an amazing way to impress your guests at a casual luncheon. These sweet little cups can be easily made by wrapping any oven-sae dish with strips of bacon and baking until crispy!
To really up your salad game, try adding candied bacon to a fresh salad featuring spring mix. This works particularly well if your greens are just a smidge bitter, like arugula or dandelion greens, because the sweetness of the candied bacon will set it off so nicely.
While most of us think of salads as being a mixture off raw greens and veggies cur or shredded into an easily forkable size, some salads can be made by actually cooking the greens. Blanched kale takes centre stage in this salad, with the smokiness and saltiness of the bacon offsetting the deep green flavour of the lightly wilted leaves.
Fruit and Bacon Salad
Forget the old fruit cocktail – this fresh and delicious mixed fruit salad gets and extra dash of oomph from some fantastic, crispy bacon to contrast the sweet, juicy flesh of the fruit.
Bacon and Egg Salad
This salad combines all the best parts of a bacon and egg breakfast and makes you feel great about eating it. The crisp, bright greens form a bed for the strips of bacon, toasted bread cubes (that work as both croutons and toast), and a perfectly cooked poached egg. Mustard and wine vinegar adds and extra acidic hit that makes this salad a show-stopper of a brunch dish.