Duck fat and grapefruit salad dressing

From Fat: An Appreciation of a Misunderstood Ingredient with Recipes

Cookbook

Author(s): Jennifer McLagan

Page 165

Course: Salad Dressings

greens salad

Ingredients:

2 grapefruit (juice, flesh, and zest)
6 cups shredded napa cabbage
1/4 cup duck fat (or other poultry fat) (1 3/4 oz)
1 tablespoon finely chopped shallot
1 tablespoon sherry vinegar
salt and pepper

Reviews

1 reviews, average rating 5.0 / 5

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wester

14 years ago

★ ★ ★ ★ ★ 5/5

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This one blew me away. Green salads don't sound very exciting, but occasionally there is one that is really special, like this one. The poultry fat (I used goose) really works with the grapefruit. You will have to try this out to know how good it is.

I did not think segmenting the grapefruit was worth the trouble, as the segments fell apart anyway. Next time I will just squeeze them. And half the amount of grapefruit was plenty.

4 comment(s)

Queezle_Sister · 14 years ago

I think this sounds like one of the most unlikely combinations I've seen here on cookbooker. That it earns five stars is so surprising! Do you melt the fat to mix it with the grapefruit?

wester · 14 years ago

Yes, you melt the fat, cook the shallot in it, mix it with the rest, and pour it over the salad when still warm.

Queezle_Sister · 14 years ago

Of course fat is fat, but I think I'd suffer a mental hurdle with this one. But I'm so glad you posted about it and to hear that it tasted great.

andrew · 14 years ago

Wow! I have some duck fat in the freezer - it's amazing to roast potatoes in, but never thought of a salad dressing.

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