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Virgil's Real Barbecue Savannah Salad with Hot Bacon Vinaigrette Recipe
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Virgil's Real Barbecue Savannah Salad with Hot Bacon Vinaigrette Recipe

Make this Straight-From-the-Restaurant Virgil's Real Barbecue Savannah Salad with Hot Bacon Vinaigrette Recipe at home and your Savannah Salad with Hot Bacon Vinaigrette will taste just like Virgil's Real Barbecue.
Prep Time1 hour
Active Time25 minutes
Total Time1 hour 25 minutes
Course: Appetizer, Dinner, Lunch, Salad, Salad Dressing
Cuisine: American, BBQ, Southern
Keyword: Salad, Salad Dressing, Shrimp

Ingredients

Savannah Salad

  • 1/4 pound slab Bacon trimmed
  • 2/3 cup Pecan Halves
  • 1 tablespoon Honey
  • 2 tablespoons Confectioners’ Sugar
  • 1 small head Iceberg Lettuce cored and coarsely chopped
  • 1/2 cup Arugula
  • 1/2 cup Watercress
  • 2/3 cup crumbled Blue Cheese
  • 2/3 cup thinly sliced Red Onions
  • 6 grilled Shrimp heads, shells and tails removed
  • Pinch Kosher Salt to taste
  • Pinch freshly cracked Black Pepper to taste

Hot Bacon Vinaigrette

  • 5 slices Smoked Bacon
  • 2 tablespoons peeled and chopped Garlic
  • 1 tablespoon chopped Shallots
  • 3 tablespoons chopped Scallions
  • 2 tablespoons crumbled Blue Cheese
  • 3 tablespoons Dijon Mustard
  • 1/2 cup Red Wine Vinegar
  • 1 tablespoon + 1 teaspoon Granulated Sugar
  • 1/2 cup Olive Oil
  • 1/2 cup rendered Bacon Grease
  • Kosher salt to taste
  • Freshly cracked Black Pepper to taste

Instructions

  • Preheat the oven to 325°F.
  • Cut bacon for lardons into 3/4-inch cubes.
  • Spread bacon cubes on a small sheet pan.
  • Place in preheated oven and bake until browned, at least half the fat has rendered (become liquid grease) and the bacon is crispy.
  • Remove from heat. Reserve bacon grease for the dressing.
  • Allow lardons to cool to room temperature.
  • Increase oven temperature to 350°F.
  • Place pecans on a small baking sheet or pie pan.
  • Place in oven and toast for 5 minutes.
  • Remove from oven and place in a small mixing bowl.
  • Add honey. Stir and toss to evenly coat.
  • Remove pecans to a clean mixing bowl. Add confectioners’ sugar. Stir and toss to evenly coat.
  • Place prepared pecans, iceberg lettuce, arugula, watercress, 2/3 cup crumbled blue cheese, red onions, shrimp, pinch salt and pinch pepper into a large salad or mixing bowl.
  • Add salt and pepper. Toss to mix well.
  • Cut smoked bacon for the dressing into 1/2-inch pieces.
  • Place in a medium pan and place pan over medium-high heat. Sauté until crisp. Remove to a paper towel-covered plate to drain. Pour the grease into the reserved lardon grease, leaving about 1 tablespoon in the pan.
  • Add garlic, shallots and scallions to the same pan. Sauté until tender, about 5 minutes.
  • In a medium mixing bowl, combine sautéed garlic/shallots/scallions with blue cheese, mustard, vinegar and sugar. Blend with an immersion blender (or use a food processor) until smooth.
  • Combine reserved bacon greases with olive oil in a measuring cup.
  • Pour in a thin stream into the vegetable mix while blending.
  • When blended, fold in the bacon pieces.
  • Taste dressing. Add salt and pepper, to taste.
  • Pour dressing over the salad. Toss.
  • Taste salad. Add salt and pepper, to taste, if needed.
  • Sprinkle bacon lardons over salad and serve.

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