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Bacon bits for salad12/6/2023 ![]() It’s important to know that bacon pieces or bits found on the salad or meat aisles are shelf stable - until they are opened. Bad crumbles are fake-food bombs laced with toxic flavors, or they’re so salty the bacon flavor is lost. Great bacon bits look like bacon and are meaty, smoky and rich without being too fatty or salty. But they are convenient - and delicious, if they’re made right. They’re salty, cured pork tossed with preservatives to keep them moist and fresh. All bacon bits made with real bacon are labeled “real,” and none have that signature crispiness of just-fried bacon.Īre bacon bits healthy? Of course not. Some include artificial flavorings such as hickory or maple, others are just bacon, with few other ingredients. Typically found near the salad dressings, bags and jars of real bacon bits come in various styles, including cured and uncured, chunks and granules. Not to be confused with those bright red imitation “bacon” bits, bacon crumbles are real pieces of smoky, rich meat that can be stirred into mac and cheese, sprinkled on a baked potato, mixed into quiche or scattered on pizza. It’s much easier to open a bag of pre-cooked, pre-crumbled bacon - if, that is, it tastes good. Let tomatoes and onion stand while you prep the other ingredients.The intoxicating aroma of bacon sizzling on the stove is a great reason to make your own bacon crumbles, but it’s a messy job that takes time. Place onion in a small bowl and pour enough vinegar on top to cover. Sprinkle liberally with salt and toss to combine. Set a fine-mesh strainer over a bowl and add diced tomatoes. ![]() Whisk in mayonnaise, sour cream, buttermilk and lemon juice until a smooth, slightly lumpy dressing forms. Prepare dressing: In a medium bowl, mash blue cheese with a whisk. ![]() But it’s definitely worth the occasional splurge.Ģ small tomatoes (about 8 ounces total), dicedĤ ounces bacon, cut into 1/2 -inch piecesĢ ounces (about 1/2 cup) fresh bread crumbsġ head iceberg lettuce, outer leaves discarded, quartered through core so that each quarter holds together This “fully loaded” recipe from Serious Eats also includes diced red onion that’s been soaked in vinegar to add a bright and tangy finishing note.Īdmittedly, a wedge iceberg salad is not particularly healthful because its leaves are less nutritionally dense than other lettuces (it’s 96% water) and bacon and blue cheese dressing - here made with mayonnaise, sour cream and buttermilk - are both high in fat. The salty, incredibly satisfying bits of bacon on top didn’t make an appearance until the 1950s, and some recipes also call for adding blue cheese crumbles with the dressing. One early version of what cookbook author Marion Harris Neil dubbed “Lettuce Salad with Roquefort Dressing” appeared in “Salads, Sandwiches and Chafing Dish Recipes” in 1916 and by the mid 1920s, with bottled salad dressing being mass-produced by companies such as Kraft, the crispy, crunchy salad was growing in popularity. Some say they called it “iceberg” because that’s what it looked like when it was transported on crushed ice others attribute its name to its ice-white color of its inner leaves and crunchy texture. Is there anything better than a well-built salad? And by salad, I mean a towering wedge of crunchy iceberg lettuce topped with a tangy yet creamy homemade blue cheese dressing and juicy chunks of ripe, diced tomato and crunchy bacon bits.Ī staple on steakhouse and some gastropub menus, the salad is thought to date back at least to the early 1900s, a few years after the first cultivar for iceberg lettuce was developed in California.
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