Roasted Bacon with Cucumber
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted bacon with cucumber is one of my go to dishes when I want something that feels fancy but comes together in under an hour. The crispy bacon paired with the bright, tangy cucumber salad is absolutely delicious, and here's the best part: it's incredibly simple to pull off. Cucumbers are packed with hydrating properties and vitamins, making this dish feel light yet satisfying. Plus, most of these ingredients are pantry staples, so you won't break the bank putting this together.
Ella x
Ingredients
- 12bacon strips
- 2english cucumber(peeled into ribbons)
- 3 tablespoonsfresh dill(finely chopped)
- 3 tablespoonswhite wine vinegar
- 1 tablespoondijon mustard
- 4 tablespoonsolive oil
- 1shallots(minced)
- 1 teaspoonhoney
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ⅛ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Using parchment paper prevents the bacon from sticking and makes cleaning effortless.
- 2
Arrange the bacon strips in a single layer on the prepared baking sheet, ensuring they don't overlap. This allows for even roasting on all sides.
Tip: If your baking sheet is small, use two sheets to avoid crowding the bacon.
- 3
Roast the bacon in the preheated oven for 20-25 minutes until crispy and golden brown, checking after 20 minutes to ensure it reaches your desired crispness.
Tip: Bacon continues to crisp slightly after removal from the oven, so pull it out when slightly underdone.
- 4
While the bacon roasts, prepare the vinaigrette by whisking together the minced shallots, Dijon mustard, white wine vinegar, honey, salt, and pepper in a small bowl.
Tip: Letting the shallots sit in the vinegar for a minute helps them soften and mellow.
- 5
Slowly whisk the olive oil into the vinaigrette until emulsified. Stir in the fresh dill and adjust seasoning to taste.
Tip: Add the oil gradually while whisking to create a smooth, cohesive dressing.
- 6
Remove the bacon from the oven and transfer to a paper towel-lined plate to cool and drain excess fat.
Tip: The paper towels absorb oil and help keep the bacon extra crispy.
- 7
Once the bacon has cooled slightly, break or chop it into bite-sized pieces (about 1-2 inches).
Tip: Warm bacon breaks more easily without shattering.
- 8
Place the cucumber ribbons in a large serving bowl and pour the dill vinaigrette over them. Toss gently to coat evenly.
Tip: Don't dress the cucumbers too far in advance or they may become soggy.
- 9
Top the dressed cucumbers with the roasted bacon pieces and sprinkle with red pepper flakes if desired. Serve immediately while the bacon is still warm and crispy.
Tip: Add the bacon just before serving to maintain maximum crispness.
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