CANDIED BACON SALAD
Remember when bacon was A Thing? It was everywhere. Bacon chocolate, bacon cupcakes . . . I love bacon as much as the next Paleo person, but I’m glad to see that the hype has died down a bit. That doesn’t mean I’m not going to freak out about this candied bacon, though. It’s really more of a garnish than anything else, which is why I came up with this sweet and tangy salad that is the perfect vehicle for it. SERVES 4
PREP TIME: 5 minutes
COOK TIME: 20 minutes
10 to 12 ounces thick-cut bacon, halved or quartered
½ cup maple syrup
3 to 4 cups field greens (or your favorite salad mix)
½ cup pecans
¼ cup Apple Cider Vinaigrette (here)
- Preheat the oven to 400°F.
- On a baking sheet, lay out the bacon in a single layer, and brush with the maple syrup. Bake for 15 to 20 minutes, or until the bacon is as crispy as you like it. Chop or crumble the bacon into bite-size pieces.
- In a large serving bowl, toss the greens with the pecans and Apple Cider Vinaigrette. Top with the candied bacon, and serve.
VARIATION 1 SPICY CANDIED BACON: Sprinkle the bacon with ¼ teaspoon ground cayenne pepper before baking.
VARIATION 2 HONEY CANDIED BACON: Swap the maple syrup for honey—just drizzle a little on each piece, and rub it in with your hands.
