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Dijon salad Recipe
by Jason Freund

Dijon salad

Always a crowd pleaser (the secret ingredient is bacon :)

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: United States American
Cook time: Servings: 6


  • 6 strips thick sliced bacon, somewhat but not completely trimmed of fat, diced into appox 3/8" squares
  • 2T dijon mustard
  • 2T red wine vinegar
  • 1/2 c peanut oil
  • 1/2 head garlic, minced
  • 1 head of red leaf lettuce
  • 1 head green leaf lettuce
  • 1 loaf sour dough bread, crusts cut off, diced into 1" cubes


  1. Break up lettuce into serving bowl. Mince garlic cloves and sprinkle on lettuce. Mix well. Refrigerate until ready to serve.
  2. In small bowl, mix dijon, red wine vinegar and peanut oil. Mix very thoroughly.
  3. Cut bread into 1/2” cubes for croutons, discarding crusts. Put bacon into a frying pan, and cook bacon on medium heat until it just starts to render fat. Add bread cubes to pan and continually stir until bread and bacon just start to become crispy.
  4. Re-mix dressing and toss into salad. Add croutons with bacon to salad. Mix well and serve.