¼ cup avocado oil or favorite salad oil
zest and juice of one lime
⅛ teaspoon kosher salt
8 thick slices applewood smoked bacon
1 egg white
¼ cup turbinado sugar
⅛-1/4 teaspoon cayenne pepper
5 cups ½ inch cubed watermelon
5 ounces organic baby romaine lettuce
Whisk together oil, lime juice and zest, and salt. Set aside.
Place bacon in a
single layer on a foil lined shallow pan with edges. Place in a cold
oven and turn the oven on to 400 degrees. Cook until bacon is crispy,
but not burnt. About 15-20 minutes depending on how quickly your oven
heats. Drain bacon on paper towels and pat the tops with a paper towel
Reduce oven heat to 250 degrees. You may have to open you oven for a minute to get that temp down.
Beat the egg white
until stiff peaks form then fold in sugar and cayenne pepper. Break
bacon into ½ inch pieces and fold it in as well until all the pieces are
Remove foil from
pan and replace it with a piece of parchment paper. Rub a little bacon
grease over the parchment paper. Spread bacon mixture into a single
layer on the parchment. Bake in oven until the egg mixture on the bacon
is dry, not sticky or spongy, and is beginning to get crispy. Mine took
Remove from oven and using a metal spatula, remove bacon to a wire rack to cool and set.
To assemble salad,
on a serving platter lay out lettuce. Toss watermelon with the lime
dressing and pour over the lettuce. Break up the bacon candy and
sprinkle over the watermelon. Serve immediately.
bacon recipe source: Robin Sue Joss, Big Red Kitchen, June 20, 2012