Boiled salad dressings—which aren't actually boiled but heated gently in a double boiler—are butter-based vinaigrettes that became popular in the South, due to the onetime lack of good-quality vegetable oils. In this version for a grilled-vegetable salad, Hugh Acheson gently cooks egg yolks, spices and vinegar until silky and light, then whips in the luxuriously rich combination of butter, cream and crème fraîche.
Slideshow: More Grilled Vegetable Recipes
12 baby beets, trimmed
12 baby carrots, peeled and trimmed
12 baby turnips, peeled and trimmed
16 thin asparagus spears, trimmed
8 baby leeks or large scallions, trimmed
2 teaspoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
2 large egg yolks
1/4 cup sherry vinegar
1 teaspoon all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon sugar
Pinch of cayenne pepper
1 teaspoon unsalted butter
1/4 cup heavy cream
1 tablespoon crème fraîche
1 tablespoon plus 2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
8 cups (4 ounces) arugula
How to Make It
Preheat the oven to 400°. Put the beets in a small baking dish, cover with foil and bake for about 40 minutes, until tender. When cool enough to handle, peel and halve the beets and transfer to a large rimmed baking sheet.
Bring a large saucepan of salted water to a boil. Add the carrots and boil over moderately high heat until crisp-tender, about 4 minutes. With a slotted spoon, transfer to the baking sheet. Add the turnips to the boiling water and cook until just tender, about 3 minutes; transfer to the baking sheet. Repeat with the asparagus, cooking until bright green, about 2 minutes; transfer to the baking sheet. Add the leeks and cook until just tender, about 2 minutes; transfer to the baking sheet. Halve the carrots, turnips and leeks lengthwise. Drizzle the vegetables with olive oil and season with salt and pepper.
In a medium stainless steel bowl, whisk the egg yolks with the vinegar, flour, mustard, sugar and cayenne pepper until smooth. Set the bowl over a saucepan of simmering water and whisk over low heat until hot and thick, about 2 minutes. Remove the bowl from the heat. Whisk in the butter, then the cream, crème fraîche, 1 tablespoon of the lemon juice and the lemon zest. Season with salt and pepper.
Light a grill or preheat a grill pan. Grill the blanched vegetables over medium heat, turning once or twice, until lightly charred, about 5 minutes.
On a platter, toss the arugula with the 2 teaspoons of olive oil and the remaining 2 teaspoons of lemon juice; season with salt and pepper. Arrange the grilled vegetables over the arugula and serve the boiled dressing on the side.
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