Inner Chef

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Bacon Caprese Salad

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Bacon Caprese Salad                       MAKES 2 CUPS

(Saveur Magazine)

¾ lb. bacon, diced and crisped, fat reserved
½ cup chopped celery
½ cup honey
½ cup rice vinegar
½ cup sliced shallots
¼ cup roasted garlic
1¼ Tbsp. lemon juice
½ Tbsp. Dijon mustard
¼ cup canola oil
Kosher salt and freshly ground black pepper, to taste

1 lb. fresh mozzarella, halved crosswise and thinly sliced
4 heirloom tomatoes, cut into wedges
1 Tbsp. fresh marjoram leaves


1. Make the vinaigrette: In a large food processor, process ½ lb. bacon, celery, honey, vinegar, shallots, garlic, lemon juice, and mustard until smooth. With the processor running, slowly add oil and the reserved bacon fat; season with salt and pepper.

2. Make the salad: Combine mozzarella, tomatoes, and marjoram; season with salt and pepper and drizzle with vinaigrette. Garnish with remaining bacon.

Saveur Magazine

Saveur Magazine


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