If you love yet hate that packaged onion soup mix dip, this is the version for you. It is a richer, deeper-flavored, cleaner-ingredient excuse for a potato-chip-dipping marathon. The dip can be refrigerated for up to 3 days.Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn, to be published by Artisan Books on March 19, 2013. Photographs by Jonathan Lovekin.
Using the pan juices from the roast chicken in the vinaigrette gives this salad depth and complexity. If forgoing the drippings, you will need an additional teaspoon of lemon juice and tablespoon of olive oil for the dressing.
The braised bacon and the reduced braising liquid can be refrigerated, separately, up to one day. Let the bacon stand at room temperature one hour, and reheat glaze to warm before caramelizing the bacon.