Salad Dressing Chili Bacon

Chili Bacon Salad Dressing by Lang Weinessig, smoky and spicy

Chili Bacon Salad Dressing by Lang Weinessig is a pre-seasoned dressing based on cold-pressed rapeseed oil that combines chili heat with a smoky note. The sweetness comes from apple juice, and a spoonful turns a potato salad into a meal fit for a barbecue evening.

Chili Bacon Salad Dressing is the hearty salad dressing from Lang Weinessig in the Southern Palatinate, 250 milliliters of ready-to-use seasoning in a bottle. It is based on cold-pressed rapeseed oil, while apple juice and white wine vinegar provide freshness, mustard, onion, and garlic offer a savory core, and a bacon aroma adds the smokiness.

First the smoke, then the heat, with an apple finish behind it

At first, the smoky note drifts over, just like it comes over the fence on a summer evening, then the heat of the chili follows and lingers for a while. The apple juice catches it and lays a mild sweetness beneath, so that the dressing remains well-rounded in the mouth despite the fire.

Mustard and onion form the spicy base, garlic adds depth, and sea salt brings it all together. Smoke, heat, and fruit arrive in a single spoonful without one of the three overpowering the others. What remains is an aftertaste of a fire pit and onion that lingers even after eating.

Salad dressing for potato salad, bean salad, and everything off the grill

It leaves a smoky trail over a potato salad, a bean salad, or a hearty sausage salad, and the dish is ready in minutes. It also finds its place at the fire as a quick marinade for grilled vegetables, drizzled over baked potatoes with sour cream, or on grilled corn on the cob. Even a cheese toast gets a new direction with it. It belongs with coleslaw with caraway just as much as with warm lentil salad in the autumn.

A dollop in a lentil or bean soup brings smoke and heat to the spoon, and drizzled over tarte flambée, it replaces the bacon one would otherwise put on it. Things get milder and sweeter with the Honey Mustard Salad Dressing, and fruity and bright with the Mango Chili Salad Dressing.

Why cold-pressed rapeseed oil carries the smoke

Rapeseed oil is the main ingredient in this dressing at Lang Weinessig, and it is cold-pressed, which gives it a slightly nutty tone of its own. This is exactly what suits the smoke, whereas a neutral oil would make the seasoning seem flat. Oil also binds the heat and distributes it evenly over the leaves instead of letting it flare up in spots.

The apple juice, meanwhile, comes from a region where the sun makes the apples ripen early, and it takes on the role of sugar in this recipe. Sweetness from fruit tastes softer and does not push itself ahead of the heat. The mustard also already contains apple juice and white wine vinegar, so everything pulls in the same direction. Cold-pressed rapeseed oil also has its own color, which is why the seasoning remains golden yellow and does not look pale.

A dollop of yogurt captures the heat

Store the bottle in a cool, dark place and shake it vigorously before opening. A spoonful over the salad is enough, and if you want it milder, stir in a dollop of yogurt or sour cream. For the next barbecue, just put the bottle right on the table. For those who miss it in winter, simply drizzle it over hot baked potatoes. The entire range from smoky to fruity can be found in the Lang Weinessig assortment.