Re: In Search of Hot Bacon Dressing for Spinach Salad.................................................................



Arri London wrote:

Lynn from Fargo Ografmorffig wrote:

On Apr 30, 6:21 pm, Arri London <biot...@xxxxxxxx> wrote:

Lynn from Fargo wrote:


I'm looking for a specific dressing. I have only eaten it at the
Radisson Hotel in Fargo.

It has crumbles of bacon, strings of cooked but not caramelized
(Vidalia?) onion and what tastes like Grey Poupon dijon mustard.

Important: It is made with the drippings from the bacon (evil evil)
and absolutely NOT in the least sweet.

I don't know what kind of vinegar but I suspect cider or white wine or
maybe sherry. The color is pretty beige or very light ochre, not red
at all.

It is translucent and they served it in a separate sauce boat with a
little ladle. It's more than lukewarm when they serve it but not hot
enough to wilt spinach.

I googled a ton of recipes but they have all sorts of weird things in
them - milk, cream, catsup, cloves, cornstarch . . . I don't think
there's cornstarch in it because when it gets to the table it has
pretty much separated.

Thanks for any help,
Lynn in Fargo

Not an exact recipe but what we do is this: Fry streaky bacon until
crisp, let cool and crumble. In the (evil, evil) bacon fat, fry thinly
sliced (as in your dressing) or chopped (our version) onion, sweet or
otherwise. Mix in a little vinegar to taste. That's all we do. Obviously
you can add some mustard to the mix, also to taste. It's heated up,
bacon added back and poured immediately over the spinach.

Sound reasonable?

Yes! It's worth a try!
Thanks Arri


YVW. BTW, the sort of vinegar doesn't seem to matter all that much so
start with whatever you have in the cupboard.

Here's Escoffier's version:

Bacon Dressing

This is used only for salads of dandelion, corn salad and red cabbage. Here the oil is replaced by the fat expressed from very small dice of fatty bacon when it is fried brown in a pan. It is poured hot together with the pieces of bacon, over the salad which has been placed in a warm bowl, it is finished with a little vinegar, already seasoned with salt and pepper and heated in the hot frying pan at the last moment.
--
JL

.

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