Posted in Healthy, Pork on September 23, 2008

I am about to say something I know is going to piss some people off.

I don’t get the whole bacon thing.

I think bacon has jumped the shark. There, I said it.

Everyone in this country has gone bananas for bacon. It has become a catch phrase, something to fall back on. You ask someone how their day is, and it is common to get a response such as “Well, would have been better with bacon”. At brunch, people make jokes about ordering bacon with their bacon. An obscene amount of space on the web is dedicated to this pork product. There are bacon shoes, bacon skateboards, and bacon band-aids. Even the Japanese have gotten in on the trend:

[youtube=http://www.youtube.com/watch?v=Y8KDsJmECf4]

My foot…it is down. I am stomping it violently; listen closely and you can hear me. Seriously. We need to latch on to another food product with unabashed zeal. Don’t you think this hurts sausage’s feelings? What about all the other delicious meat products out there? They deserve our love, too.  It doesn’t have to even be meat. I think cauliflower is seriously underrated.  I say we start a cauliflower craze, a cauliflower t-shirt line.  Cauliflower Mania, bitches!

I am trying to understand, though.  I mean, a whole country cannot be wrong.  I couldn’t let healthy eating month pass by here without a salad, so I decided to tempt all of you by throwing some bacon on there. The presence of the bacon means you have to love it, right? Following trends always pays off.  My tramp stamp and Women’s Studies degrees worked out well…ahem.

I have to admit…maybe bacon does deserve some of the attention it is getting lately. This was a darn tasty salad; simple to make, yet interesting and sophisticated.  I know what you are thinking: bacon is not healthy.  Well, in excess and alongside an omelet, yes.   I used two slices of center-cut bacon here, which is leaner, and it is the only fat.  If a few slices of bacon can convince you to eat a huge salad, I can get on board with that. I used balsamic glaze as dressing, which is 20 calories and 0 fat per tablespoon, which also keeps it healthy.  I am obsessed with this balsamic glaze, which I found at Whole Foods, and really recommend you try it, but a balsamic vinaigrette would work great here as well. And the figs?  Awesome.  They are in season and tasty as all hell.  I finished this salad wondering why I don’t eat them more.

So, bacon, I gave you your due.  You are tasty…oh yes, you are.  Still, I am kind of over you.  It is not you, it’s me.  Sorry.

(Note: this is a pretty classic salad, but this recipe reminded me I really needed to make my take on this.)

Bacon and Fig Salad

2 strips center cut bacon, cut into bits

2 figs, quartered

2 cups mixed greens

2 Tbs balsamic glaze

Salt and pepper

Brown bacon and drain on paper towels. Place bacon bits and figs on greens. Drizzle with glaze. Salt and pepper salad.