Warm Lard Dressing

by Robert Booz

Using bacon fat for dressings is nothing new—and you can just as well use lard. Warm vinaigrettes go especially well with hearty greens like frisée, mizuna, baby kales, baby bok choy, radicchio, spinach, and the like. Any leftover dressing can easily be reheated in a saucepan over medium low heat.


  • 1/2 cup lard
  • 1/4 cup apple cider or wine vinegar
  • 1/2 of one medium shallot, minced
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon chopped herbs such as any mix of parsley, thyme, chervil, chives and tarragon
Warm Lard Dressing

Elizabeth Cecil

In a small saucepan melt your lard till it is liquid but not too hot. Remove from the heat and whisk in the rest of your ingredients except the herbs. Taste for salt; as this is a dressing, it should be just slightly salty. Finally mix in your herbs and dress your greens.

Yield: 4 to 6 servings