Asian,  Flavors,  Recipes,  Salads

Asian Salad with Honey Bacon

Bacon is big in our house, and while I love to add it to salads I had never thought of bacon in the context of Asian food. Inspiration struck while reading a Food & Wine cookbook – why not marry bacon with Asian flavors? With that idea I was off! Jeff says learning to cook bacon in the oven is one of the three most important things he has learned from me (I am absolutely serious). I choose to interpret the fact that this food lesson is in the top three as evidence of our shared passion for bacon. Once you have cooked bacon in the oven you will never go back – it’s so hands-off and you get perfectly crisp bacon everytime. Combine honey bacon with arugula and a bracing vinaigrette…side salad heaven!

Asian Salad with Honey Bacon
Author: Kate Wagner
Serves: 4
Cooking bacon in the oven might be one of the best things you ever learn on WKC. Using the oven eliminates all the work and mess. A sheet pan with aluminum foil, add the bacon and pop it in a 400 degree oven for 12-15 minutes until perfectly crsip. Drain on paper towels and you are done. Easy enough for a weekday morning and a lifesaver when you are feeding a crowd on the weekend. Happy cooking!
  • 6 slices Bacon (I use low-sodium)
  • 2 tbsp Honey
  • 1 tbsp Soy sauce, low-sodium
  • 5 oz bag Arugula
  • 2 tbsp Sweet chili sauce
  • 1 tsp Honey
  • 1 Lime, juice and zest
  • 1/2 cup Canola oil
  • 1/4 Cup Rice vinegar, unseasoned
  • Vegetables for salad (optional)
  1. Preheat oven to 400 degrees and cover a sheet pan with aluminum foil.
  2. In a small bowl whisk together 2 tbsp honey and soy sauce.
  3. Lay 6 slices of bacon on the sheet pan and brush with honey/soy mixture.
  4. Cook in the oven until crisp, 12-15 minutes. Watch carefully because the honey makes the bacon more susceptible to burning. Once cooked, remove bacon to a plate to cool (do not put on paper towels because the honey will make the bacon stick).
  5. In a Mason jar combine sweet chili sauce, remaining honey, lime, canola oil and rice vinegar. Shake vigorously until dressing is emulsified.
  6. Place arugula in a medium bowl and add vinaigrette to taste.
  7. Once bacon has cooled, slice into small pieces (I use scissors for this task).
  8. Divide dressed arugula among 4 plates, adding any vegetables (optional) and top with bacon.


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