Tuesday, April 01, 2014


serves six

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 too.

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 coated.

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 20 minutes.

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:

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