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Arugula, Fig & Walnut Salad with Bacon Vinaigrette

By Jason Fung, MD

Arugula, Fig & Walnut Salad with Bacon Vinaigrette

About This Recipe Many culinary traditions add bacon—or bacon bits, pancetta, or lardons—to salads. Why not use some of the delicious fat in a salad dressing? It adds depth and a hit of salt to complement the nuts and greens in this deceptively simple entrée.
Prep Time 20 mins
Total Time 20 mins
Course Light Meal, Side Dishes
Cuisine American, Mediterranean
Servings 4 people
Calories 547 kcal

Ingredients
  

Salad

  • 4 figs or 8 dired prunes/ apricots
  • 3 oz Parmesan
  • ½ cup walnut halves or pieces
  • 3 slices bacon
  • 8 cups arugula

Bacon Vinaigrette

  • 2 tbsp bacon fat rendered down
  • 6 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • salt & peppper to taste

Instructions
 

  • Assemble, prepare, and measure ingredients. Quarter figs lengthwise (or halve prunes or dried apricots lengthwise). Using a vegetable peeler or cheese pull, shave Parmesan.
  • Place walnut pieces in an ungreased skillet and toast over medium-low heat for about 5 minutes, or until they release their nutty scent. Let cool in the pan.
  • Fry bacon in a separate skillet over low heat for 15 minutes, or until fat has rendered. Drain off and reserve fat. Dry and blot bacon with paper towel. Crumble bacon when it’s cool enough to handle.
  • For the vinaigrette, in a small bowl, combine 2 tablespoons of reserved bacon fat with olive oil, vinegar, mustard, and salt and pepper. Whisk to emulsify, adding more olive oil or vinegar, 1 teaspoon at a time, if necessary. Taste and adjust seasoning, if necessary.
  • For the salad, tip arugula into a large salad bowl. Add vinaigrette and toss gently but thoroughly. Distribute figs (or prunes or dried apricots), Parmesan, walnuts, and bacon evenly over top. Don’t toss salad again or the small pieces will sink to the bottom of the bowl. Serve soon after dressing salad.

Nutrition

Nutrition Facts
Arugula, Fig & Walnut Salad with Bacon Vinaigrette
Amount per Serving
Calories
547
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
32
mg
11
%
Sodium
 
516
mg
22
%
Potassium
 
380
mg
11
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
13
g
26
%
Vitamin A
 
1186
IU
24
%
Vitamin C
 
7
mg
8
%
Calcium
 
348
mg
35
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Light Meal, Mediterranean, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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