Recipe: Chef Darnell Japp’s Bacon Vinaigrette
As we get closer and closer to Alberta Pork Month (June!), we’re working hard on some exciting happenings here in Calgary. Most notably, City Palate Magazine’s 4rd annual Pig and Pinot fundraiser which sees 10 great restaurants creating one-of-a-kind dishes using Alberta pork, which are then paired with an array of pinots as selected by some of the city’s best boutique liquor stores. During June, you’ll be able to stop by any of the Pig and Pinot participating restaurants to collect our Passion For Pork recipe cards with some amazing pork dishes to inspire you to get cooking at home.
Here’s a little taste of what you’ll find on our recipe cards around town with Avec Bistro‘s executive chef, Darnell Japp’s simple recipe for bacon vinaigrette. Spoon this salty, tangy topping onto anything from baby potatoes or a simple salad to roast chicken. Yes please!
What you’ll need…
1lb thick cut bacon (1/4″ sliced)
1 large shallot (diced)
1/2 cup sherry vinegar
2 cloves roasted garlic
1 tablespoon honey
1 tomato (seeds removed, finely diced)
Chopped parsley and chives (for garnish, optional)
black pepper (to season)
Cook bacon in a large pan until crispy on medium heat.
Transfer to paper towel and keep remaining fat hot in pan.
Add shallots and cook for 3 minutes, stirring occasionally.
In a blender blend half of the cooked bacon with remaining fat in pan, sherry vinegar, roasted garlic and honey.
Mix puree with lardons, tomato & herbs, season to taste with ground black pepper and serve warm.
Yields 2 1/4 cups bacon vinaigrette
Total cook time…15 min