| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 3/4 cup |
Ingredients
- 2 tablespoons mascarpone cheese
- 3 strips bacon, crisp-cooked and finely chopped, plus 1 teaspoon warm bacon fat
- 1/2 cup Base Vinaigrette, recipe follows
- Kosher salt and coarsely ground black pepper
- Kosher salt and coarsely ground black pepper
- 1/4 cup red wine vinegar
- 1 teaspoon minced shallots
- 1/4 cup plus 2 tablespoons canola oil
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Add the mascarpone, bacon and bacon fat to a bowl and whisk until combined. Slowly pour in the Base Vinaigrette, vigorously whisking to blend smoothly, until completely combined. Taste and season with salt and pepper if needed.
- Serve with salads and crudite, as a French fry dip or as a spread for a sandwich.
- In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper.
- Recipe courtesy of Geoffrey Zakarian
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 321 |
| Total Fat | 35 g |
| Saturated Fat | 6 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 134 mg |
Reviews
This is awesome! I used my own base dressing (unfiltered cider vinegar, canola, fresh crushed garlic, oregano, dry mustard, dash of Worcestershire, a little honey or agave, Hungarian paprika), and some bacon crumbles (crisped up first). I left out the bacon fat trying to keep it a little healthier. Delicious! Wondering if this would work for a pasta salad.
This is a outstanding recipe, did not have mascarpone cheese so I used wiped cream cheese.