Serve hot or warm with chicken, spinach salad or full-flavored fish, such as bluefish. Terrific Green Salads

Bill Telepan
November 2000

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Recipe Summary

Yield:
MAKES ABOUT 1/2 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, toast the pine nuts over moderate heat until browned, about 3 minutes. Transfer to a plate to cool.

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  • Add the bacon to the skillet, cover with cold water and add 1 teaspoon of salt. Bring to a boil, then drain and pat dry.

  • Heat the olive oil in the skillet. Add the bacon and cook until crisp. Transfer the bacon to a plate. Whisk the vinegar into the fat in the skillet and season with salt and pepper. Add the pine nuts and bacon just before serving the dressing hot or warm.