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Fingerling Potatoes with Warm Bacon Dressing and Remoulade Sauce
INGREDIENTS
fingerling potatoes
1.5 pound package
thick cut peppered bacon, chopped
8
shallot, minced
1
garlic, chopped
1 clove
spinach, chiffanade
4 ounces
red wine vinegar
3 tablespoons
sugar
1 teaspoon
salt and pepper
to taste
DIRECTIONS
Place potatoes in Zip and Steam Bag for 8 minutes.
Place on counter and let rest.
When cooled, place on cutting bored and cut into 2 inch discs.
While potatoes are cooling, in a large pre heated sautée pan render the bacon until crisp.
Take the bacon out of sautée pan and let drain on a plate with paper towel.
Take out of sautée pan and reserve all but about 1 tablespoon bacon grease.
Add shallot, garlic and potatoes and sautée over medium high heat until the potatoes are lightly browned.
While potatoes are cooking combine in small bowl vinegar, sugar and whisk in about 1 tablespoon of reserved rendered bacon grease.
Add spinach and vinaigrette toss on medium heat until all combined.
Place in serving dish and serve with remoulade.
Remoulade
INGREDIENTS
mayonnaise
1 cup
Dijon mustard
¼ cup
prepared horseradish
2 tablespoons
Italian parsley, chopped
2 tablespoons
shallot, minced
1
garlic, minced
1 clove
fresh lemon juice
1 teaspoon
Tabasco
1 teaspoon
sweet paprika
½ teaspoon
cayenne pepper
¼ teaspoon
garlic powder
¼ teaspoon
salt
¼ teaspoon
DIRECTIONS
Combine all ingredients in a large bowl.