This vinaigrette is not only delicious, it is very versatile in its uses. It can be used as a light sauce for chicken or fish dishes (great with black cod), and even makes for a great warm salad dressing with sturdier greens such as spinach or arugula. There's no blending needed - leave it chunky.
You will need:
250ml / 1C tyroller bacon lardons (thick cut batons)
250ml / 1C minced red onion
15ml / 1Tbs minced garlic
60ml / 1/4C sherry vinegar
250ml / 1C extra virgin olive oil
to taste kosher salt
to taste cracked black pepper
Method:
- put the lardons in a pan and slowly render the fat out
- when the bacon is nicely coloured, remove it from the pan, leaving the fat
- add the red onion and garlic and sweat well
- return the bacon to the pan
- deglaze with the sherry vinegar
- remove from the heat
- add the olive oil
- season with salt and pepper
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