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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.