sf wrote:
> On Thu, 14 Jul 2011 14:22:38 -0700, "M. JL Esq." >
> wrote:
>
>>>
>>Ever try the hot bacon grease dressing for salad?
>
>
> Ever try the hot bacon with hot vinegar? Wilted salads are sooo good!
> Haven't done that in years.
>


Sure, here's the Escoffier version, there's an Italian version also.

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 a 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."

I have used this to good effect on various greens, but especially a
salad made with raw spinach, endive, arugella & etc. i also like to
season the vinegar with a bit of mustard.
--
JL

On Thu, 14 Jul 2011 14:29:01 -0700, M. JL Esq. wrote:

> Nad R wrote:
>
>> So I tend to avoid vinaigrettes long term use.
>> But I have saved extra for a month. Learning to make smaller amounts.
>>
>
> I make about a cup full once a week. with herbs, spices, garlic & etc. i
> keep it in a small, tightly sealed jar, unrefigerated and have never had
> any problem with it going off.
>
> A cups worth is enough for 2 people and several big dinner salads as
> well as for any sauting or stir frying i will do with it during the week
> and it gets used as a sauce on plain rice as well. A tsp. or so in a
> pan for scrambled eggs is very good

that i don't think i've heard of before.

your pal,
blake

On Thu, 14 Jul 2011 15:32:01 -0700, M. JL Esq. wrote:

> sf wrote:
>> On Thu, 14 Jul 2011 14:22:38 -0700, "M. JL Esq." >
>> wrote:
>>
>>>>
>>>Ever try the hot bacon grease dressing for salad?
>>
>> Ever try the hot bacon with hot vinegar? Wilted salads are sooo good!
>> Haven't done that in years.
>>
>
> Sure, here's the Escoffier version, there's an Italian version also.
>
> 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 a 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."
>
> I have used this to good effect on various greens, but especially a
> salad made with raw spinach, endive, arugella & etc.

i believe this is a classic treatment for spinach salad.

your pal,
blake