Houston’s Salad With Hot Bacon and Honey Mustard Dressings
Want to make an instant hit? Try this legendary Houston’s salad with hot bacon and honey mustard dressings. Go from "just a salad" to "How did you make this?!"
Servings: 6 people
Calories: 556kcal
Equipment
- Blender
Ingredients
Honey Mustard Dressing
- 1 fresh garlic clove, roughly chopped
- ¼ teaspoon dried minced onion
- ¼ cup honey
- ¼ cup dijon mustard
- ¼ cup cider vinegar
- ¾ cup canola oil
Hot Bacon Dressing
- ½ cup bacon fat
- 1 shallot ¼ cup diced
- ½ cup white vinegar
- 2 teaspoons cornstarch mixed with 2 teaspoons of water
- ½ cup water
- ¼ cup granulated sugar
Salad Ingredients
- 16 ounces chopped romaine mix with carrots
- 8 ounces thick-cut bacon save the drippings
- 4 hard-boiled eggs
- 8 ounces grape tomatoes, cut in half
Instructions
Make The Honey Mustard (6 minutes)
- In a blender, add the chopped garlic, dried minced onion, honey, Dijon mustard, and cider vinegar. Blend on medium speed to combine.
- With the machine running, slowly add the canola oil until mixed and thickened. Store in a jar in the refrigerator for up to 2 weeks.
Make The Hot Bacon Dressing (25 minutes)
- Chop the bacon into ½ inch pieces. Cook in a large skillet until crisp.
- Remove the bacon to a towel-lined dish for the salad. Pour the bacon fat into a pyrex cup to see if there is ½ cup. If short, add canola oil to get ½ cup.
- Peel and chop the shallot.
- Heat the oil in a skillet and add the shallots. Cook over medium heat for about 5 minutes until soft.
- Whisk in the white vinegar, water, and granulated sugar. Cook until the sugar has dissolved.
- Whisk in the cornstarch slurry and allow the dressing to come to a boil until it thickens. Keep warm until ready to serve or store in the fridge for up to 4 days.
Assemble The Salad (14 minutes)
- Chop the bag of chopped salad into smaller, bite-sized pieces. Add the lettuce mix to a large salad bowl. Cut the tomatoes in half.
- Peel and dice the hard-boiled eggs.
- Sprinkle the chopped bacon, diced eggs, and tomatoes on top of the salad. Add a pinch of kosher salt and freshly ground pepper to seaon.
- Drizzle warm bacon dressing and honey mustard dressing over the salad to your liking, or pass them around the table so guests can dress their own. You may not need all of the salad dressing. Serve immediately.
Notes
Make Ahead Instructions:
Up to 2 days before serving:
- Make the honey mustard dressing and store it, covered, in the refrigerator. A mason jar is handy for storing and serving salad dressings.
- Cook the bacon and make the hot bacon dressing in the skillet. Allow them to come to room temperature. Store separately in covered containers in the refrigerator.
- Cook the hard-boiled eggs and store them in the fridge once chilled.
- Peel, dice, and store the hard-boiled eggs covered in the fridge.
- Chop the lettuce into bite-sized pieces and store it in the fridge, covered. If you have room in the fridge, store the lettuce in the salad bowl you plan to use for serving.
- Place the salad plates or bowls in the refrigerator to chill for at least 30 minutes.
- Slice the tomatoes in half and store them at room temperature.
- Crisp the bacon pieces by microwaving them at 10-second intervals on a paper towel-lined plate.
- Reheat the warm bacon dressing in the microwave for 30-60 seconds, then whisk or shake the jar to combine.
Nutrition
Calories: 556kcal | Carbohydrates: 19g | Protein: 8g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 346mg | Potassium: 265mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4414IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg
