Everything's Better With Bacon

Even salad. The New York Times Magazine food column had an article by its food critic on how he manages his "work" schedule and how he incorporates salad into his "diet." Here is the recipe for salad that he makes and three dressing choices to put on top.

Big Country Salad

• 1/4 pound slab bacon, cut into 1-inch-long lardons
• 1/2 cup fresh bread crumbs
• 1 tablespoon lemon juice
• 2 tablespoons red-wine vinegar
• 1 clove garlic, minced
• 2 teaspoons Dijon mustard
• 1/3 cup extra-virgin olive oil
• 1/4 cup good-quality blue cheese, crumbled
• Kosher salt and freshly ground black pepper
• 1 head romaine lettuce.
  

1. Fry the bacon over medium heat until almost crisp. Remove with a slotted spoon and set aside. Reserve a splash of bacon fat.
2. Return bacon pan to heat and add the bread crumbs, tossing until just golden. Remove from pan and reserve.
3. 3. Combine the lemon juice, vinegar, garlic and mustard in a small bowl. Slowly whisk in the olive oil and reserved bacon fat until dressing emulsifies. Add a tablespoon of blue cheese and whisk again. Season to taste.
4. Roughly chop the lettuce and put in a salad bowl. Add bread crumbs and remaining cheese, then the dressing. Toss to mix. Serve immediately. Serves 4.

Basic Sunday-Salad Dressing

• 2 tablespoons lemon juice
• 1 teaspoon red-wine vinegar
• 1 shallot, minced
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper.
  

Combine the lemon juice, vinegar, shallot and mustard in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Add salt and pepper to taste. Whisk again before dressing salad. Serves 4.

Slightly Creamier Sunday-Salad Dressing

• 2 tablespoons red-wine vinegar
• 1 teaspoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 shallot, minced
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper.
  

Combine the vinegar, mayonnaise, mustard and shallot in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Season to taste. Whisk again before dressing salad. Serves 4.

Italianate Sunday-Salad Dressing

• 1 tablespoon lemon juice
• 2 tablespoons good-quality balsamic vinegar
• 1 clove garlic, minced
• Scant handful basil leaves, chopped
• 1/3 cup extra-virgin olive oil
• 1/4 cup grated Parmesan
• Kosher salt and freshly ground black pepper.

Combine the lemon juice, vinegar and garlic in a small bowl. Add the basil and stir to combine. Slowly whisk in the olive oil until the dressing emulsifies. Add the cheese and whisk again. Season to taste. Whisk again before dressing salad. Serves 4.