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Authoradmin"easily, one of the best dressings you'll ever have. great on spinach salad and fresh sliced garden tomatoes"
1 small Texas 1015 onion, sliced thinly
1 tbsp Kinloch Pecan Oil
Dressing
2 tsp Kinloch Pecan Oil
2 tbsp Creme Fraiche
2 tbsp Duke’s Mayonnaise
2 tbsp Buttermilk
1 tbsp Steen’s Pure Cane Vinegar
2 cloves roasted garlic, mashed
1 ½ tbsp grana padano, grated fine
1 tsp Maille Dijon Mustard
1 tsp palm sugar
½ tsp Steen's Pure Cane Syrup
Finishing Ingredients
3 tbsp Wright Applewood Smoked Bacon, fried, chopped then processed in a small bowl processor
1
Prepare your bacon first.
2
In a sauté pan heat pecan oil until shimmering, add onions, dash of counter seasoning and sauté until caramelized, remove and strain.
3
Once strained, combine everything EXCEPT BACON and process to desired consistency and well combined.
4
To finish, reheat bacon slightly and whisk into dressing and serve.
CategoryDressings, Sam\'s Chop House
Ingredients
1 small Texas 1015 onion, sliced thinly
1 tbsp Kinloch Pecan Oil
Dressing
2 tsp Kinloch Pecan Oil
2 tbsp Creme Fraiche
2 tbsp Duke’s Mayonnaise
2 tbsp Buttermilk
1 tbsp Steen’s Pure Cane Vinegar
2 cloves roasted garlic, mashed
1 ½ tbsp grana padano, grated fine
1 tsp Maille Dijon Mustard
1 tsp palm sugar
½ tsp Steen's Pure Cane Syrup
Finishing Ingredients
3 tbsp Wright Applewood Smoked Bacon, fried, chopped then processed in a small bowl processor
Directions
1
Prepare your bacon first.
2
In a sauté pan heat pecan oil until shimmering, add onions, dash of counter seasoning and sauté until caramelized, remove and strain.
3
Once strained, combine everything EXCEPT BACON and process to desired consistency and well combined.
4
To finish, reheat bacon slightly and whisk into dressing and serve.