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For the Salad

  • 2 heads of romaine lettuce
  • Parmesan cheese
  • 1 lb chicken
  • 1/2 – 3/4 lb bacon

For the Dressing

  • 1/2 c bacon fat, liquid but cooled
  • 1 egg yolk
  • ½ lemon, juiced
  • 1 garlic clove, finely grated
  • handful finely grated Parmesan cheese
  • 1 t worcestershire sauce
  • ¼ t anchovy paste or ½ anchovy (NOT ½ a can/tin)
  • s & p

For the Salad

It doesn’t really matter how much of any of this stuff you put into a bowl, so you don’t need to follow the amounts or anything, I’m just letting you know what we did.

What I do care about is the bacon. We want to get out around 1/2 cup of fat for the dressing and still have some left over to cook the chicken in.

So mainly concern yourself with: browning the bacon and then sauteing the chicken.

Add all that stuff into the salad, along with whatever else you’d like.

The dressing is the important part. Onward…

For the Dressing

This is a no stressing dressing! Combine all the ingredients into a jar with a screw top lid. Shake until everything looks creamy. Taste and make sure it doesn’t need any adjustments. Done.

A note about this dressing: Because bacon fat is mostly saturated, it will solidify at room temp and in the fridge. It’s best to drizzle the dressing only on the portion of salad you’re eating…not on the whole thing, unless you plan to eat it all in one sitting. Store the dressing in the fridge and reheat it in the microwave for a few seconds to get it nice and fluid again.

And finally…We’ve also made a bacon fat honey mustard.