Grilled Fall Vegetable Salad with Boiled Dressing
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.
November 2011