Orange Yogurt Salad Dressing Recipe

orange yogurt salad dressingSlightly fruitier and lighter in calories than a traditional vinaigrette, this creamy dressing offers a nice tang and is especially great with peppery greens like arugula. The beauty of this and other creamy dressings is that they stay fresh longer and may be used throughout the week. This dressing tastes particularly good when made with homemade orange marmalade, but of course a store-bought version will suffice.

Orange Yogurt Salad Dressing Recipe
Recipe type: salad
Cuisine: American
You’ll need a small clean bottle to store the dressing. Make sure it is free of rust and odors and the lid seals tightly. Prepare a label that lists the contents and date prepared.
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 3 tablespoons extra virgin olive oil
  • ¾ cup plain yogurt
  • 4½ teaspoons freshly squeezed lemon juice or
  • white wine vinegar
  • 3 tablespoons Orange Marmalade (page 92)
  • Freshly ground black pepper
  1. In the bottom of a large salad bowl or mortar, mash the garlic into the 1 teaspoon of salt until it forms a paste.
  2. Add the olive oil, and stir thoroughly until it emulsifies.
  3. Add the yogurt, lemon juice, and marmalade, and stir thoroughly to combine.
  4. Season with pepper, taste, and adjust as needed.
How to Store It: Refrigerate, covered, up to 5 days.


Exceprts reprinted with permission from Jam It, Pickle It, Cure It And Other Kitchen Projects by Karen Solomon, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc.

Bacon Recipe

hands rub pork with spice mixture for baconNothing could be simpler than learning how to make bacon, the king of all fried meats. How many “vegetarians” have you known who just eat the periodic slab of crisp sautéed hog fat?

I rest my case. Bacon is God. To cure your own bacon, plan and shop for ingredients well in advance. You might need to special-order the pork belly from your local butcher or grocery store. You can order curing salt from online retailers. I recommend purchasing Insta-Cure #1.In this recipe, I offer three ways to smoke the bacon. If you go the liquid smoke route, use only the real stuff: fake liquid smoke has an unappealing chemical taste. If you choose to smoke the meat on the grill, you’ll need some hickory sawdust, which is available in smoking stores or through online retailers. Once the bacon is ready to eat, note that it will be easiest to slice thinly—a must if you like crispy bacon — when it is partially frozen and your knife is very sharp.

Prep Ahead

Have on hand 3 tablespoons of real liquid hickory smoke or 5 cups of hickory sawdust, depending on the method you’ve chosen to smoke the bacon.

Bacon Recipe
Recipe type: meat
Cook time: 
Total time: 
  • 2½ to 3 pounds pork belly
  • ½ cup sugar
  • 1 tablespoon blackstrap molasses
  • 2 tablespoons kosher salt, plus more as needed
  • 1 teaspoon curing salt
  • 1 teaspoon freshly ground black pepper
  1. Rinse the belly and thoroughly pat it dry. Trim off any thin edges so that the piece is one long rectangle. (You can save these excess pieces of belly for making sausage or lard.)
  2. In a small bowl, mix the sugar with the molasses. Then mix in the 2 tablespoons of salt, curing salt, and pepper and rub it evenly into the meat (like a relaxing, porcine spa treatment). Place the meat inside an oversize sealable plastic bag and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass through the bag and flipping it daily.
  3. After 7 days, inspect your bacon. It should be firm to the touch all over, like touching a cooked steak—a sign that it has been cured. If the flesh still feels spongy and soft in spots, massage the meat again with an additional 2 tablespoons salt and check it again after 1 or 2 days.
  4. Once the bacon is fully cured, discard the solids, rinse the meat well, and pat it dry. The next step to giving bacon that familiar flavor is the addition of smoke.
  5. Fastest: Roasting and Liquid Smoke Preheat the oven to 200°F. Place the belly, fat side up, on a rack over a roasting pan and roast for 2 to 21/2 hours, until the interior temperature of the meat reaches 150°F. Gently brush the liquid smoke over the entirety of the bacon, covering both sides evenly.
  6. Slowest: Smoking on the Grill Refer to “How to Smoke,” page 60. Smoke the meat, fat side up, using a 5-cup packet of hickory sawdust, for 3 to 5 hours, until it reaches an internal temperature of 150°F.
  7. Best of Both Worlds: Smoking and Roasting This is my preferred methodology, because I love the flavor of the smoke but often lack the patience for a full grill session.
  8. Start smoking your meat, and do so as long as you’re able—at least 2 hours is really ideal. Smoke it until you get sick of babysitting the grill and tending to the coals.
  9. Finish the meat on a rack over a roasting pan in a 200°F oven until it reaches 150°F inside at its thickest point. Fry a slice of the bacon and taste. If it needs more smoke flavor, brush a thin layer of liquid smoke on both sides of the slab.
  10. Whichever method you use, when your bacon is ready, slice it as thin (or as thick) as you like it and fry, over medium-high heat, until browned on both sides. Drain on paper towels and enjoy.

How to Store It

Bacon can be stored in large slabs, in precut hunks for flavoring beans or other dishes, or in slices, in layers between pieces of parchment paper, and sealed tightly in a freezer storage bag. Refrigerate up to 10 days or keep frozen up to 3 months.

Reprinted from Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon, published by Ten Speed Press, Photographs by Jennifer Martiné