Serious Eats: Recipes

Meat Lite: Red Grape, Bacon, and Pistachio Salad with Shallot Sherry Vinaigrette

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.

Sweet grapes, bitter arugula, sour vinegar, and salty, umami bacon and pistachios--the basic tastes are all in. Use turkey bacon if you like, or none at all and rely on the nuts for savory richness. The microgreens add big flavor with their tiny leaves, but if you have trouble finding them, add fresh herbs or extra arugula instead.

This vinaigrette is best after it sits for at least 30 minutes, so the sautéed shallots melt into the rest of the ingredients. Feel free to make it a day or two in advance and keep refrigerated until ready to serve.

About the author: Tara Mataraza Desmond writes about, cooks, and eats food for a living. She blogs about food and life through words and pictures at Crumbs On My Keyboard.

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