A classic dressing for Frisee au Lardons (Curly Endive with Bacon and Poached Egg), a bistro classic. Here the dressing is lightened up a bit using more oil than bacon fat. This dressing is also good on spinach, especially if warmed up a little bit.
INGREDIENTS:
½ tablespoon shallot, minced Pinch each salt and pepper 1 tablespoon Dijon style mustard ¼ teaspoon fresh thyme, minced 2 tablespoons sherry vinegar 2 tablespoons warm bacon fat (warm enough to be liquid, not hot) 4 tablespoons grapeseed or sunflower seed oilMETHOD:
Put the 5 ingredients in the vinegar in a large bowl and allow to sit five minutes.
Whisk together the fat and oil to combine, then whisk the vinegar to mix in the mustard and the rest of the ingredients.
Slowly drizzle the oil/fat into the vinegar, whisking all the while until the dressing is emulsified.
Use right away.
Yield: ½ cup
Source: Chef Andrew E Cohen
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